Season chuck roast with salt, pepper, onion powder and garlic salt. Allow meat to rest at room temperature for about 15 minutes.

Press the sauté function on your Instant Pot/Express Pot. Add 1 tablespoon of olive oil.

Sear the meat on all sides. You may need to use a long pair of tongs or fork to turn the meat. Remove the meat and set aside.

Add the remainder of the olive oil and 1 tablespoon of butter. Allow to sizzle and then add onions cook for 1-2 minutes, stirring occasionally.

Add the red wine to the pot and stir with the onions.

Allow mixture to simmer for 2-3 minutes, stirring constantly

.Allow the wine to be reduced by half.

Next, add 1 packet of the au jus powder to the beef broth and whisk together. Add to your pot.

If you like, add 2-3 bay leaves. This is optional. It will not change the flavor greatly if you leave it out!

Using your tongs or fork, you can return the roast to your pot. Close the lid and make sure the pressure release valve is closed. Press the Meat/Stew or manual function and set the time for 60 minutes.

When the time is up, allow your pot to sit for 15-20 minutes and naturally release the pressure inside the pot. Then you can vent the pot and release any remaining pressure.

Open the lid and place the roast on a plate or in a shallow container and shred the meat using two forks.

Set your oven to broil. Add your chopped parsley to the melted butter.

Brush the mixture onto the top of your rolls and toast for just a few minutes. Allow to get nice and golden brown. About 2 minutes.

Add a portion of the shredded meat on each roll and then top with 1-2 slices of cheese. Return the rolls to the oven and heat until your cheese melted.

Prepare the remaining packet of au jus according to package directions. Dip your sandwich into sauce and enjoy!