Ingredients
Equipment
Method
Prepare the Roast
- Cut the chuck roast into 4 equal pieces. Pat the meat dry with paper towels, then season all sides generously with salt and pepper.
Sear the Meat
- Turn the Instant Pot to Sauté mode and add the oil. Once hot, add the roast pieces and brown them on all sides.
Deglaze the Pot
- Pour in about half of the beef broth, scraping the bottom of the pot to loosen any browned bits.
Add Remaining Ingredients
- Add the sliced onion, remaining beef broth, onion soup mix, and au jus mix.
Pressure Cook
- Close the lid and make sure the pressure release valve is set to Sealing. Cook on Manual/High Pressure for 50 minutes.Allow a 15 minute natural pressure release, then carefully release any remaining pressure.
Shred the Beef
- Remove the meat from the pot and shred it to your preferred texture. You can also remove the onions to use in the sandwiches.
Toast the Rolls
- Preheat the oven to broil. Butter the hoagie rolls and toast them under the broiler until lightly golden.
Assemble the Sandwiches
- Add shredded beef and onions to each toasted roll. Place about 1½ slices of provolone cheese on each sandwich (I like to cut the slices in half).
Melt the Cheese
- Place the sandwiches back under the broiler until the cheese is melted.
Serve
- Pour the broth from the Instant Pot into small ramekins and serve alongside the sandwiches for dipping.
- Serve immediately while hot and enjoy!
Notes
Tips
• Chuck roast works great because it becomes incredibly tender when pressure cooked.• If you prefer a stronger au jus flavor, you can add an extra ½ packet of au jus mix or try the liquid concentrate.
• Leftover beef is great for sliders, quesadillas, or we like to top our homemade mac and cheese for extra protein (recipe coming soon!).