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Ingredients
Scale
- 3–4 pounds chuck roast or bottom round beef roast
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- 1 Tablespoon olive oil
- 1.25 ounces dry au jus mix (1 package)
- 12 ounces beer (1 can)
- 3 Tablespoons butter melted
- ¼ teaspoon garlic powder
- 12 slices provolone cheese
- 8 hoagie rolls
- 1 Tablespoon freshly chopped parsley optional
Instructions
- Let the roast sit at room temperature for at least 15 minutes before searing.
- Set the Instant Pot to Saute. Once it indicates HOT, add the olive oil.
- Season the roast with salt, black pepper, and onion powder. Sear it on all sides in the pot, then remove it and set aside.
- Pour the beer into the pot to deglaze, scraping any stuck bits from the bottom. Return the roast to the pot and sprinkle the dry au jus mix over it.
- Close the lid and ensure the pressure release valve is set to sealing. Set the cooker to Meat/Stew for 100 minutes.
- After cooking, let the pressure naturally release for 25 minutes, then switch the valve to venting to release any remaining pressure.
- Remove the lid and transfer the shredded meat to a serving plate.
Notes
Feel free to add more seasonings to taste if desired.
To keep the rolls crispy, broil them briefly after loading with meat and cheese.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg