Start by patting the bottom round roast dry, then season it generously with sea salt. Heat the olive oil in a large pot over medium-high heat. Once hot, sear the roast until it’s browned on all sides. Don't rush this step; it will lock in the flavors.

Transfer the seared roast to a slow cooker or your chosen cooking vessel. Add in the chopped garlic, Worcestershire sauce, and beef broth. Sprinkle the garlic powder, celery salt, black pepper, crushed red pepper flakes, coriander, fennel seeds, and smoked paprika over the top.

Toss in the dried basil, oregano, thyme, and rosemary. Stir everything together to ensure that the spices coat the meat evenly. Finally, add the bay leaves for that aromatic final touch.

Cook on low for about 8 hours or on high for about 4 hours, depending on your schedule. It should become fork-tender. Once done, remove the roast and let it rest.

While the meat rests, strain the remaining liquid into a saucepan. Discard the solids and bring the au jus to a low simmer. Taste it; adjust flavors like salt or pepper based on your preferences.

Once the roast has rested, slice it thinly against the grain. It's important to do this; it makes the meat much more tender to bite into.

Now comes the fun part. Take an Italian roll, and fill it with the sliced beef. Pour in some au jus and add a stack of spicy giardiniera on top. You can also add sweet peppers if desired.

Serve hot, accompanied by the remaining au jus in small bowls for dipping. Ét voilà, you’re ready for a feast!