Step 1

Liberally season the chuck roast on both sides with salt and pepper.

Step 2

Turn Pressure Cooker to Saute, add oil, and let heat. Once the oil is heated, add the beef to the inner pot and sear on each side until golden, about 2-4 minutes per side.

Step 3

Once the roast is evenly seared, turn the instant pot off and remove the roast to a plate.

Step 4

Pour in 1 cup of the beef stock into the inner pot and scrape up the browned bits on the bottom of the inner pot.

Step 5

Pour in the remaining 3 cups of stock. Add in 2 garlic cloves, sliced onions, and the soy sauce to the pressure cooker. Return the beef back to the inner pot.

Step 6

Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 20 minutes per pound. For a 3-pound roast, this is 60 minutes.

Step 7

Once the cooking time has elapsed, allow the pressure cooker to naturally release for AT LEAST 10 minutes, but 15-20 minutes is best, before manually releasing pressure.

Step 8

Remove the roast from the inner pot and place it into a large mixing bowl and turn the pressure cooker back to saute. (Hit Cancel/Off THEN Saute). Let the cooking liquid reduce with the instant pot open, while you shred the beef and toast the buns so that it intensifies in flavor and reduces slightly.

Step 9

Use 2 forks or a hand-held mixer to shred the beef.

Step 10

Place the rolls, opened, on a sheet pan. Spread a light layer of butter or drizzle with olive oil. Toast for 5 minutes in a 400-degree F oven or carefully and quickly using a broiler until just browned. Remove rolls from the oven and rub the garlic clove over inside of the roll.

Step 11

Layer meat and 2 slices of cheese on each roll and return to the oven until cheese melts, cooking for about 3 minutes.

Step 12

Turn off the saute function on the inner pot. Lade up the au jus into bowls, straining first if desired. Serve with the french dips.