- 3-4 lb chuck roast
- 2 cups beef stock
- 1 12 oz can or bottle beer
- 1 10.5 oz can condensed French onion soup
- 4-6 french rolls
- 8-10 slices provolone cheese
- 1 tbsp butter
- 1 tsp salt (or to taste)
- 1 tsp pepper (or to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- 1/2 small onion chopped
Turn Instant Pot onto saute and trow in butter. While pot is heating up, season your roast with salt, pepper, garlic, and onion powder.
When pot is hot, place roast in and brown on each side (about 3-4 minutes on each side). This step is optional if you are looking to just dump and go. It does help with the flavor though (it keeps the juice in)!
Turn Instant Pot off. Remove roast and set aside. Add a cup of beef stock to the pot and de-glaze (or scrape) off any browned bits from the bottom.
When pot is de-glazed, add onion, the rest of the beef stock, beer, Worcestershire, and french onion soup. Add roast back in and close top.
Select manual on your Instant Pot and set timer for 80 minutes. When timer is up, allow a full natural pressure release.
While Instant Pot is releasing, turn oven onto broil and allow to heat up. Cut rolls in half and add cheese to one side.
Open pot and carefully remove roast. Shred roast. Add shredded roast onto rolls and place in the oven for broil for 1 minute until the cheese is melted.
Spoon and strain broth from the Instant Pot into small bowls to serve with sandwiches