• Cut the chuck roast into 3 or 4 large pieces
• Season all over with minced onions, garlic powder, sea salt and pepper, and set aside
• Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and sliced onions. Cook until slightly soft or longer for more caramelization
• Add the red wine, beef broth and Worcestershire sauce, and deglaze pot with wooden spoon or spatula. Allow liquid to cook for about 2 to 3 minutes to reduce slightly. (optional)
• Press CANCEL, then place seasoned beef into pressure cooker, and press to make sure most of it is in the liquid
• Add lid, make sure vent is at Sealing position, and hit PRESSURE COOK for 60 minutes
• Pot will take a few minutes to reach pressure and begin counting down as it cooks. When pot beeps, allow a 15 minute release, then turn vent to quick release remaining pressure
• When pin drops, remove lid, shred meat, and return to pot to keep warm

To Assemble Sandwiches

• For sandwiches, cut the rolls and broil or toast slightly open faced. (You can brush melted butter or garlic butter inside the rolls before heating, if desired) Add meat to rolls, cover with provolone cheese and pop under the broiler until cheese is melted. Strain the cooking liquid or use as is and pour into small bowls or ramekins to use for dipping