French Dip

Season chuck roast with salt and pepper on all sides.  Mince garlic and onion.  Set aside. Using Saute function on pressure cooker, sear meat on both sides until a nice crust forms on the roast.  Remove Roast from pressure cooker and place onto a plate.  Saute onion and garlic until soft and fragrant.  Add in red wine and beef broth into bottom of pressure cooker. Using a spatula,  gently scrape up the little bits from the bottom of the pressure cooker pot.  Add all other ingredients.  Gently place roast into pressure cooker so that it is surrounded by the cooking liquid.  Turn off Saute function on pressure cooker.  Place lid onto cooker and lock according to manufacture instructions.  Cook on high pressure for 45 minutes.  This can also be made in a slow cooker.  If making in the slow cooker, place all ingredients into the slow cooker and set for 8 hours on low.  **Searing the roast before placing it into the slow cooker does deepen the flavor of the meat.**
  To serve, pull the meat apart using two forks.  Toast some crusty rolls.  I add a slice of provolone cheese to the open rolls and place under the broiler for a few minutes to get nice and toasty.  While waiting for them to toast, strain your broth using a fine mesh strainer.  This will be used as your Au jus.  Assemble your French dip sandwiches. Enjoy!