Combine all dry spice/herb ingredients to create a dry rub.
Sprinkle over both sides of meat See Photo Let rest while preparing pan and liquid.
In cast iron dutch oven, or similar, combine stock, water, whole basil leaves and minced garlic.
Using heavy duty aluminum foil, roll up into balls large enough to rest above the liquid, with weight on them See Photo . I used 3. *you can skip this step if you have a rack that will fit down into your pan. Also, cast iron helps, but is not essential. This can be done in another large pan, either a traditional roasting pan or non cast iron large dutch oven.
Place meat onto aluminum supports and cook at 400 for 1 1/2-2 hours, or until meat reaches 140-150. See Photo Remove from oven and let rest about 20 minutes. See Photo Then refrigerate for at least 2 hours.
Juices can remain in the cast iron and probably should be refrigerated during the same time the roast is, but, I admit, I do not. Use your own judgment for this. :)
When ready to serve, heat up liquid over medium heat on stove top. This will strengthen the flavor even more, as it reduces slightly.
Trim meat of fatty areas around outside.(I prefer to trim after cooking, because I LIKE the extra flavor it gives to the meat and the liquid.
Slice meat very thinly, making sure to cut against the grain See Photo . If you've got a lil line of gristle inside the meat, don't worry. If this roast was cooked and cut properly, this won't be detectable upon devouring the finished sandwich! ;)
When ready to plate, drizzle some of the liquid over the cut sides of the roll. See Photo Place a piece of cheese, cut in half, if needed, along lower part of roll.
Dip a scoop of sliced meat into the simmering liquid and let it absorb and heat for no more than 3 minutes.
Pull this helping of meat out and plop it over the cheese. :)
Spoon warmed marinara over the meat, then top with the pepper rings.
Grab extra napkins, and prepare to slurp! :)
