Ingredients

The following ingredients have 6 Servings
  • 3.5 lb chuck roast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil
  • 2 cups beef stock
  • 3 tablespoons flour
  • 2 teaspoons worcestershire
  • 1 teaspoon onion powder
  • Garlic bread spread (if desired)
  • 6 sub rolls
  • 12 slices provolone cheese

Instruction

  • Season both sides of chuck roast with salt, pepper, garlic powder and oregano.
  • Press the SAUTE button on the Instant Pot. Add the olive to to the inner pot and heat to hot. Add the chuck roast to the pot and brown for 4-5 minutes per side. 
  • Remove chuck roast from the pot and place rack into post. Pour in beef stock and place browned roast on the rack. Place lid on top and lock. 
  • Set top valve to Sealing. Press the Meat button and set for 60 minutes. 
  • When the timer is done, let naturally release for ten minutes, then quick release. Remove lid and lift out rack. Transfer meat to cutting board and shred. 
  • Turn the Instant Pot to Sauté. Sprinkle the flour over the remaining beef stock. Whisk vigorously until flour is completely incorporated. Bring to a simmer until slightly thickened.
  • Preheat oven to 350 F. If desired, spread a sub roll with garlic bread spread. Pile bun with shredded beef. Top with 4 half slices of provolone. Transfer to a baking sheet and repeat with remaining buns. 
  • Bake for 6-8 minutes, until bun is toasted and cheese is melted. Serve with hot au jus for dipping. 
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