Place beef on a work surface. With a sharp knife cut multiple slits in the roast. Insert garlic into the slits, evenly distributing it. Season the beef all over with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add beef to skillet and brown on all sides. Set aside inside a 4-quart slow cooker.
Using the same skillet, use red wine to deglaze the pan. Stir in Dei Fratelli Chopped Mexican Tomatoes, Dei Fratelli Chili Ready Diced Tomatoes, brown sugar, vinegar, worcestershire sauce, and all-spice. When fully combined, pour over the beef in the slow cooker.
Cover slow cooker and cook for 8 hours on low, or until beef is tender.
Remove beef from cooker. Using two forks, shred the beef and stir back into the sauce.
Toast buns and top each bottom half with beef. Garnish with coleslaw.
Can be refrigerated for up to three days. Leftovers mix well with pinto beans and chili powder.