Season the beef roast generously with Italian seasoning. Sear the roast in a skillet over medium-high heat for 4 minutes per side until browned.

Transfer the seared beef to a slow cooker, add beef broth halfway covering the meat, and sprinkle additional Italian seasoning. Add sliced bell peppers and onions.

Cook on low for 6 to 8 hours until the beef is fork-tender. Shred the meat and return it to the slow cooker, mixing with the broth.

Preheat the oven to 350°F (175°C). Slice sandwich rolls and toast them in the oven for 5-7 minutes until golden and crispy.

Assemble the sandwiches by piling shredded beef on the toasted rolls, drizzle with barbecue sauce, and top with sautéed peppers and onions.