French Dip Sandwiches

Set your pressure cooker to the sauté function and add olive oil.

Liberally season the chuck roast on all sides with salt and freshly ground black pepper.

Once the oil is hot, carefully place the seasoned roast in the pot and sear on all sides until browned.

Add the crushed and peeled garlic cloves on top of the seared roast.

In a separate measuring cup, combine the onion soup mix, Worcestershire sauce, and beef broth. Add more black pepper to taste.

Pour the broth mixture into the pressure cooker, which helps deglaze the bottom of the pot.

Secure the lid on the pressure cooker, ensure the valve is set to sealing, and pressure cook on high for 1 hour.

After the cooking time is complete, allow the pressure to naturally release.

Once the pressure has released, carefully open the lid. Remove the beef to a separate bowl and shred it with tongs or forks, discarding any large fatty pieces if desired.

While the beef is cooking or resting, toast your split hoagie rolls.

Assemble the sandwiches by piling the shredded beef onto the toasted rolls, followed by slices of provolone cheese and optional sautéed onions.

Serve the sandwiches immediately with a side of the cooking liquid (au jus) for dipping.