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For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
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Add vegetable oil to the Instant Pot and hit the sauté button.
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Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
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Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
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Remove seared roast from Instant Pot and set aside.
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Add onions to pot and sauté just until they start to soften.
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Add red wine to pot and let simmer until reduced by half.
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Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
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Once wine has reduced, add low-sodium beef broth and bay leaf.
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Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
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Hit Meat/Stew function and increase time to 100 minutes.
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Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
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Remove lid and transfer roast to a serving plate and shred.
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Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
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Set oven to broil and place sandwich rolls on a baking sheet.
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Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
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Brush over rolls and toast 2-3 minutes, just until gold brown.
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Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
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Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.