This method gives you slow-cooked flavor in a fraction of the time.

Set the Instant Pot to Sauté and add oil or tallow.

Lightly season the beef roast with salt and pepper.

Sear the roast on all sides until deeply browned, then turn off sauté.

Remove the roast from the pot and place in a medium bowl or on roasting pan.

Pour in some of the beef broth and scrap the browned bits from the bottom of the pot.

Add remaining beef broth, the Worcestershire sauce., the onion soup mix and garlic powder.

Add the roast back to the Instant Pot.

Lock the lid and cook on High Pressure for 70 minutes.

Allow a 15–20 minute natural release, then vent remaining pressure.

Remove the roast and shred with forks, or cut into thin slices.

Turn Instant Pot back to Sauté and simmer the au jus for 5–10 minutes to concentrate flavor.

Return shredded beef to the pot and keep warm until serving.

The classic homestead way—simple, hands-off, and full of flavor.

Heat oil in a skillet and sear the roast on all sides for a couple of minutes.

Remove the roast from the hot skillet and place it in the crockpot.

Sprinkle the beef with onion soup mix and garlic powder.

Pour in beef broth and Worcestershire sauce.

Cover and cook:

Low: 8–10 hours

High: 5–6 hours

Shred the juicy beef directly into the crockpot.

Let the beef rest in the broth for 15–20 minutes before serving.

Slice hoagie rolls or crusty rolls lengthwise.

Pile high with shredded beef.

Top with provolone, mozzarella, or Swiss cheese, if using.

Put the sandwiches on a baking sheet and broil for 2–3 minutes, until the cheese is melted and bubbly.

Serve with small bowls of hot au jus for dipping.

Serve alongside roasted potatoes, homemade French fries, or a simple green salad. And don't forget the horseradish sauce.