4 to 4 1/2 lbs. beef bottom round roast
3 cloves garlic, crushed
1 t. salt
1/4 t. freshly ground black pepper
4 large green bell peppers
2 large red peppers
1 T. instant beef bouillon granules
1 t. Italian seasoning, crushed
1/2 t. dried oregano leaves, crushed
1/2 t. red pepper pods, crushed
1/4 C. water
12 (6-inch) slices crusty Italian or French bread, split
Combine garlic, salt and pepper. Rub mixture evenly over the surface of the roast. Place roast, fat side up, on shallow roasting pan. Insert a meat thermometer into thickest part of roast, not touching fat. Do not add water and do not cover. Roast in 300°F. oven until meat thermometer registers 135°F. approximately 20 to 25 minutes per pound.
Remove roast to large warm platter. Cover with aluminum foil tent and allow to stand 15 minutes. Meanwhile pour drippings into 1 cup measure. Skim and discard fat from drippings; reserve. Cover and refrigerate roast until chilled. Meanwhile place bell and red peppers on rack in broiler pan so surface of peppers is 3 to 4 inches from heat. Bring 10 to 15 minutes or until skins blister, turning occasionally. Place peppers in paper bag; close bag and let stand 10 to 15 minutes.
Remove and discard loosened skin and seeds from bell peppers. Cut into 3/4-inch strips; reserve. Add water to drippings to equal 5 cups; pour into Dutch oven or large saucepan. Stir in bouillon granules, Italian seasoning, oregano and pepper pods. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Meanwhile trim excess fat from chilled roast; carve roast across the grain into very thin slices or slice with meat slicer. Add sliced beef to seasoned liquid; cover and heat through. (Do not overcook.) Place equal amounts beef on bread slice bottoms; top with some of seasoned au jus and equal amount bell pepper strips. Close sandwiches with bread tops.