||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.