Season the chuck roast on both sides with salt and pepper.
Turn pressure cooker to Sauté. Let it heat.
Add oil then sear meat on all sides for 2-3 minutes.
Once evenly seared, turn off pressure cooker and put roast on a plate.
Pour in 4 cups of stock. Add in 2 garlic cloves, sliced onions, and the soy sauce to pressure cooker. Return the beef back to the inner pot.
Place the lid on the pressure cooker. Make sure vent knob is pointed towards sealed. Set Cook time for 60 minutes on high pressure.
Once cooking time is finished, allow the pressure cooker to naturally release for 15-20 minutes before manually releasing.
Remove the roast from the inner pot. Place into a large mixing bowl and turn the pressure cooker back to Sauté. Cook the liquid with the pressure cooker open, while you shred the beef and toast the buns so that it intensifies in flavor and reduces slightly.
Place rolls, on a sheet pan. Spread with butter. Toast for 5 minutes in a 400-degree oven.
Layer meat and 2 slices of cheese on each roll and return to oven until cheese melts--about 3 minutes.
Turn off the Sauté function on the inner pot. Lade up the au jus into bowls, straining first if desired. Serve with the French dips.
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