Hot sriracha grass-fed beef sandwich

Ingredients

Roast and Jus:

1 to 1 ½ pounds Australian grass-fed beef round, cut into a roast

½ tsp Garlic powder

½ tsp Fine kosher salt

½ tsp Dried oregano

¼ tsp Black pepper

1 ½ tsp Sriracha sauce

1 Bay leaf each

¼ cup Beef broth or stock, low sodium

Bread:

2 12- to 14 inch baguettes, each cut crosswise in two pieces<

¼ tsp Fine kosher salt

4 grinds Black pepper

2 tbsp Butter or olive oil

For the garnish:

1 medium Julienned red bell pepper

TT fine kosher salt

TT black pepper

½ tsp Olive oil

Toppings (optional):

Oven-roasted tomatoes as needed

Roasted garlic cloves as needed

For the roast: Rub the meat with the garlic powder, salt, oregano, and pepper. Place it in a Crock-Pot with the bay leaf, Sriracha, and stock. Set on LOW for about 8 hours, or until the meat is tender. Remove the roast from the pot. Strain the juices through a fine-mesh strainer or cheesecloth and keep them warm for dipping.
For the bread: Slice each bread piece lengthwise. Spread the cut sides with butter and grill or toast the bread. Sprinkle it with salt and pepper.
For the garnish: Preheat a grill to MEDIUM heat. Toss the red bell pepper in oil and season with salt and pepper. Grill the peppers in a grill basket or sauté them over medium heat until soft.
To serve: Cut the roast into slices. Divide evenly between rolls. Layer the red peppers on the bottom pieces of bread, then top each with about 5 ounces of meat, and the top grilled bread pieces. Serve with the hot jus on the side for dipping.