Ingredients: – 3 lb sirloin tip roast – 1 tablespoon kosher salt – 1 teaspoon dried basil – 1 teaspoon dried oregano – 1 teaspoon garlic powder – 3 cups beef broth – 2 green bell peppers – 1 (10oz) jar hot giardiniera – 6 French rolls, sliced in half

In a small bowl, combine the kosher salt, basil, oregano, and garlic powder.

Place the roast in the crockpot and season on all sides with the salt and herb mixture.  Pour the beef stock  around the roast.  Cook for 3–4 hours on high  or 6–7 hours on low.

While the roast is cooking, cut the green peppers into strips (about 6–8 strips per pepper). 

30 minutes before the roast is done, add the sliced bell peppers to the slow cooker.  Cover and let cook for 30 minutes.

Transfer the meat to a cutting board, and slice as thinly as possible.  It's difficult to get super thin slices without a deli slicer, but just do the best you can! 

Places slices of meat on the soft French rolls, and spoon juices (au jus) from the crockpot over the top (as much as you'd like).  Add either the green peppers from the crockpot, giardiniera, or both!