Chuck roast, 3 pounds
1 Tbsp. olive oil
1 French onion soup, 1 can
1 cup Beef broth
1 Tbsp. Worcestershire
½ cup dark beer of choice
1 Bell pepper, sliced
1 Onion, chopped
2-3 Provolone cheese slices, per sandwich
Salt and pepper
Begin by heating the oil in a cast iron pan on high.
Sprinkle the entire roast in salt and pepper. Add the roast to the oiled pan and brown sear all sides. Each side should take 3-4 minutes.
In the Instant Pot, add the Worcestershire, beer, French onion, and beef broth. Stir.
Next, add the roast to the Instant Pot. Cook the meat on high for about 6 hours.
In the final hour of cooking, add your peppers and onions to the Instant Pot.
When the roast is finished, toast your Hoagie rolls with some butter in the oven.
Once you have your buns toasted, take the meat from the pan and cut.
Add the meat to the toasted hoagie followed by the veggies and cheese.