Italian Beef

In a small bowl, mix together Italian seasoning, salt, black pepper, cayenne pepper, paprika, and red chili flakes. Rub seasoning all over roast. Set aside.

In a large skillet, heat olive oil with garlic and onions. Saute for 2-3 minutes. Add roast, cook on each side for about 3 minutes on medium high heat for a total of about 15 minutes. Remove roast from the pan and place in a large roasting pan. With remaining juices, onion and garlic, deglaze the pan by adding in red wine over medium heat. Scrape the bottom of skillet, add in Worcestershire sauce, beef stock and bay leaves. Pour over roast.

Cook roast, uncovered, in a 300ºF oven for about 3 1/2- 4 hours. Meat should be tender enough to flake with a fork. (I used two 3-pound roasts; if using a larger roast, add about 1/2 hour or more.)
Serve beef, shredded, on a French roll with homemade giardiniera (see my recipe box) and some of the broth. Enjoy!