Liberally season the chuck roast on both sides with salt and pepper.
Turn Pressure Cooker to Saute and let heat to hot. Add oil and sear meat on all sides until golden--about 2-3 minutes per side. I recommend using high heat to saute the beef, but if you have an 8-quart Instant Pot that seems to overheat easily, adjust the temperature of sauteing to Normal instead of High by hitting saute then the adjust button until normal is lit up instead of high or low.
Once the roast is evenly seared, turn the instant pot off and remove the roast to a plate.
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.
Pour in the remaining 3 cups of stock. Add in 2 garlic cloves, sliced onions, and the soy sauce to pressure cooker. Return the beef back to the inner pot.
Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set cook time for 60 minutes on high pressure by hitting manual or pressure cook and then using the +/- buttons to adjust until the display reads "60."
Once cooking time is finished, allow the pressure cooker to naturally release for AT LEAST 10 minutes, but 15-20 minutes is best, before manually releasing pressure.
Remove the roast from the inner pot and place into a large mixing bowl and turn the pressure cooker back to saute. (Hit Cancel/Off THEN Saute).
Let the cooking liquid saute with the instant pot open, while you shred the beef and toast the buns so that it intensifies in flavor and reduces slightly.
Use 2 forks or a hand-held mixer to shred the beef.
Place rolls, opened up, on a sheet pan. Spread a light layer of butter or drizzle with olive oil. Toast for 5 minutes in a 400-degree 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.
Layer meat and 2 slices of cheese on each roll and return to oven until cheese melts--about 3 minutes.
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.
Total Time: 10 minutes prep, 15 minutes to come to pressure, 60 minutes cook time, 20 minutes natural release: Total time 1 hour 45 minutes.
This recipe is designed for a 3-pound roast. To use a larger cut of beef, increase the cook time by 20 minutes per additional pound.
Using Frozen Beef: To make French Dips with frozen beef, skip the step of sauteing the beef and cook for 30 minutes per pound on high pressure instead of 20 minutes per pound. Keep in mind it will take longer to come to pressure as well.
Slow Cooker Instructions: Sear the meat in a heavy-bottomed skillet in 1 tablespoon oil. Once seared on all sides, place the chuck roast into the slow cooker with the broth, garlic, onion, and soy sauce and cook on high for 6-7 hours or low for 9-10 hours.
Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For Gluten-Free French Dip Sandwiches, use Gluten-Free soy sauce and serve on gluten-free buns
Instead of rubbing the toasted bread with a garlic clove, you can still impart garlic flavor by adding ½ teaspoon garlic powder to the melted butter or olive oil before brushing on the sandwich rolls.
While optional to brush the bread with garlic butter, I would not skip toasting the buns for a French Dip Sandwich--it helps the bread from getting soggy.
My husband recommends after toasting the buns, spreading mayonnaise on the buns as well. I personally omit the mayo, but again, the choice is yours.
Nutrition Facts are based on ⅓ pound meat, 1 rolls, 2 slices of cheese, and 1 cup au jus.