– 3 lb chuck roast – Yellow onions – Beef broth – Soy sauce – Worcestershire sauce – Olive oil


– Bay leaves – Salt & Pepper – Dried rosemary & thyme


Add a skillet to the stovetop over medium-high heat and add 1 tbsp olive oil. Next, pat dry the chuck roast steak and lightly season one side with salt + black pepper. Then, place the seasoned side of the chuck roast in the hot pan. Season the side facing up with more salt + black pepper.

To sear the roast, cook each side for 5-6 minutes.

After you brown the chuck roast, set it aside and add olive oil and sliced onions to the pan. Cook until soft (about 3-4 minutes), then stir in garlic, rosemary, and thyme and cook another 4-5 minutes or until slightly caramelized.

Add onions to the Instant Pot (you can also use your slow cooker), then top with the roast.

In the hot skillet, deglaze by pouring the stock and scrubbing all the flavorful brown bits off the bottom of the skillet with a wooden spoon. Then, remove from heat and add soy sauce and Worcestershire sauce.

Pour the glaze over the beef in the Instant Pot. Cook under pressure for 45 minutes, followed by a natural release of 25 minutes.

In a mixing bowl, set aside the chuck roast. Use two forks to shred the beef or use your KitchenAid mixer with the paddle attachment for a more straightforward method.

Make sure to taste and season the au jus as you see fit. If cooking in the instant pot or skillet, you can reduce the sauce by adding it back into the skillet and simmering over medium-high heat for 5-10 minutes.

MORE CHEESE, THE BETTER? Place two slices of provolone cheese on your bread next. You don’t need to melt the cheese beforehand since the hot meat you’ll place on top will do it for you.

Place the shredded roast on a french baguette or hoagie bun. You can toast the bun if you’d like, but we prefer not to. As pictured, top with more cheese. I prefer to layer it on.

Don’t have an Instant Pot?  Use your slow cooker!

To make this in your slow cooker, follow steps 1-6. In step 7, where it says to add to your Instant Pot, add all the ingredients to your slow cooker instead. Layer with the onions at the bottom, sear roast on top, then pour over the sauce. Cover and cook on low for 8-10 hours.

Set aside chuck roast in a mixing bowl, and shred the beef with two forks. Taste and season the au jus as needed. You can also reduce the au jus for 5 – 10 minutes in the instant pot or the skillet.

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