Season both sides of the chuck roast with salt and pepper, then set aside.
Hit SAUTE on 6 quart Instant Pot.
Once it reads HOT, add in olive oil, then chuck roast.
Brown each side for 5 minutes, or until golden brown, then remove and set aside.
Add in onion and sauté for 5 minutes stirring regularly; add garlic in the last 30 seconds.
Hit CANCEL on the Instant Pot.
Add beer to deglaze - be sure to scrape all the brown bits off the bottom. This avoids a BURN notice on the IP.
Add seared roast back in.
Stir in broth, soy sauce, fish sauce, Worcestershire sauce, and onion soup mix.
Cook on HIGH pressure for 50 minutes.
Allow a natural release for 30 minutes, then flip the pressure valve to release any remaining pressure.
Remove beef and shred or slice, then stir back into sauce.
Hit SAUTE on the Instant Pot to bring the mixture to a simmer, then simmer sauce for 10 minutes or until thickened to your liking. Taste and re-season with salt and pepper, if necessary.
Assemble the sandwiches: cut the baguettes slices or rolls in half, place both halves onto a baking sheet, top the bottom half with desired amount of meat, then cheese.
Broil until cheese is melted and the top bun is toasted.
Serve with sauce for dunking and enjoy!
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