Season roast with salt and pepper and keep aside.
Turn Instant Pot to “Saute”mode and heat oil.
Then, place the roast in the pressure cooker and sear all the sides.
Remove from Instant Pot and keep aside.
Add beer and deglaze, scraping all the brown bits from the bottom of the pot.
Add onions, garlic and saute for about 2 minutes.
Add the roast back in the pot.
Sprinkle the dry Au jus mix over the roast.
Add water, bay leaf and mix everything together.
Put the lid on and turn up the the valve to “Sealing.” Select “Meat/Stew” mode and set the time for 100 minutes (1 hour and 40 minutes).
When the cook time is over, let the pressure release naturally for 20 minutes before turning the valve to “Venting.”
Open the lid and transfer meat to a serving dish and shred it with 2 forks.
Strain liquid in pressure cooker through a fine mesh strainer and serve this strained Au jus with sandwiches for dipping. On busy days, I just skip this straining step and shred the meat in the pressure cooker and it still tastes really good.
Pile meat onto toasted buttered rolls.
Optional: Top with cheese. Heat in oven on broiler setting until cheese starts melting. I also added some sliced jalapenos because I really like them.
Enjoy with the strained Au jus.