12 slices cheese (provolone, swiss, havarti or monterey jack)
Directions
Liberally salt and pepper your roast.
In a large glass measuring cup, combine the beef broth and worcestershire sauce and set aside.
In a large skillet, heat oil on medium-high heat, add the meat and sear on all sides until each side has a nice brown crust formed.
Put the meat in the Instant Pot.
Reduce skillet heat to medium, and in the same pot you browned the meat in, add the sliced onions and cook for 5 minutes, adding more oil if necessary. Add the chopped garlic and cook for an additional minute or two. Pour a couple tablespoons of the beef broth mixture into the pot with the onions and using a wooden spoon, scrape up all the browned bits from the bottom of the pan (this will add lots of flavor).
Add the onion mixture to the beef in the Instant Pot, add in the remaining broth. Cook on high pressure for 60 minutes, followed by a 20 minute natural release. Remove the meat to a cutting board and thinly slice it (against the grain) or shred it, set aside.
Place a fine mesh strainer over a large bowl and carefully pour the juices from the Instant Pot through the strainer and into the bowl (this is your au jus). Set aside the onions that remain in the strainer, discard the bay leaf.
Transfer the sliced meat and the onions back into the Instant Pot. Pour over a little bit of au jus to moisten the meat and season to taste with salt and pepper. Reserve the remaining au jus for dipping. If you'd like more au jus, you can stir in a little beef broth to make it stretch farther.
Toast your rolls, fill with meat and onions, cover with the cheese of your choice. Melt the cheese in a 375° oven or under the broiler until melted. Serve with the au jus on the side for dipping.
