Preheat the oven to 275°F (135°C).

Pat the beef roast dry with a paper towel. Place the roasted red peppers, cherry tomatoes, and smashed garlic cloves into the bottom of a large Dutch oven or heavy oven-safe pot with a tight-fitting lid. Set the beef roast on top of the vegetables and drizzle with the olive oil.

In a small bowl, combine the dried oregano, onion powder, paprika, kosher salt, and black pepper. Sprinkle the spice mixture generously over every side of the roast, turning it so it is evenly coated. Scatter any remaining seasoning over the vegetables.

Cover the pot tightly with the lid and place it in the oven. Roast for approximately 3½ hours.

After 3½ hours, begin checking the beef every 20–30 minutes. Instead of relying on a thermometer, use a pair of tongs or two forks to gently press and pull at the thickest part of the roast. The beef is ready when it falls apart easily without resistance. If it still feels firm, continue cooking until it becomes fork-tender.

During the final 30 minutes of cooking, remove the lid from the pot. This allows some of the cooking liquid to reduce, concentrating the flavours and creating a richer sauce.

Remove the pot from the oven. Using two forks, shred the beef directly into the roasted peppers, tomatoes, garlic, and cooking juices. Stir everything together until the vegetables break down slightly and coat the shredded beef in the rich tomato and red pepper sauce.

Warm the pita breads, naan, or flatbreads.

Spread each pita with a generous spoonful of Greek yogurt or sour cream. Top with the shredded beef, diced white onion, fresh cilantro, and a drizzle of hot sauce or chili oil, if desired.

Serve immediately.