Begin by seasoning the beef round roast with minced garlic, rosemary, thyme, kosher salt, and black pepper. Rub the seasonings all over the roast, ensuring it's evenly coated.
In a skillet over medium-high heat, add a drizzle of olive oil. Once hot, sear the beef roast on all sides until it’s nicely browned.
Transfer the seared roast to your slow cooker. Add in the beef broth, Worcestershire sauce, whole peppercorns, bay leaf, and the chunked half onion.
Cover the slow cooker and set it to low. Let the roast cook for 8-10 hours.
While the beef is cooking, caramelize the onions in the same skillet with a sprinkle of kosher salt for about 30-40 minutes until golden brown.
In the last 10 minutes of cooking the onions, add in the sliced red and green bell peppers and stir.
Once the beef is done, shred it using two forks and return to the broth.
Slice your whole wheat baguettes or rolls in half. Layer on the shredded beef, top with caramelized onions and bell peppers, and add a slice of cheese.
