Originally from number-2-pencil.com

Ingredients

• 2.5 pound chuck roast
• 1 tablespoon of coconut or extra virgin olive oil
• 2 teaspoons of kosher salt
• freshly ground pepper to taste
• 1/2 + 1/4 teaspoon of garlic powder
• 1 onion sliced
• 1/2 cup of red wine
• 14 oz beef broth
• 1 dried bay leaf
• 6 soft rolls
• 3 tablespoons of butter
• pinch of kosher salt
• 6 slices of provolone cheese

Instructions

1. Let the chuck roast rest at room temperature for at least 15 minutes before searing
2. Add the oil to the Instant Pot and hit the saute button
3. Season the chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side
4. Using a pair on long heat-proof kitchen tongs, sear the roast on all sides in Instant Pot
5. Remove the seared roast from the Instant Pot and set aside
6. Add onions to pot and saute just until they start to soften
7. Add red wine to pot and let simmer until reduced by half
8. Use a wooden spoon to scrape up the seared bits from the bottom of the pot as it simmers
9. Once the wine has reduced, add the beef broth and bay leaf.
10. Return the roast to Instant Pot, close the lid and make sure the pressure release valve is set to sealing
11. Hit the Meat/Stew function and increase time to 100 minutes
12. Let the Instant Pot natural release for 25 minutes, then turn the valve to venting to release any excess pressure
13. Remove the lid and transfer the roast to a large bowl and shred
14. Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches in
15. Set oven to broil
16. Place opened sandwich rolls on a baking sheet
17. Melt the butter and combine with 1/4 teaspoon of garlic powder and a pinch of kosher salt in a small bowl
18. Brush the butter mixture over the rolls
19. Put the rolls in the over near the top and toast 2-3 minutes, just until gold brown
20. Remove the rolls from the oven and pile meat onto rolls and top with cheese
21. Return to the oven and heat just until cheese has started to melt
22. Serve with warm au jus for dipping.