Preheat oven to 350°.
In a dutch oven, melt butter with olive oil over medium heat.
Sprinkle all sides of roast with salt and pepper. Place roast in the dutch oven and brown on all sides.
Add garlic, bay leaf, thyme, basil, crushed red pepper and onion. Sauté for 3-4 minutes.
Add tomatoes and water.
Cover and braise in the oven for 3 hours. Check the roast after two hours. Add more liquid (e.g. water, tomato juice, beef broth) if needed to keep the roast partially immersed. The roast is ready when it can be easily shredded with forks.
Remove from oven. Remove bay leaf and thyme sprigs (if using fresh) from broth and discard. Trim off any excess fat and shred the roast.
Serve on rolls with Provolone cheese, Peperoncini and/or Giardiniera.