For the Sandwiches

• Preheat your Instant Pot to the sautee function.
• Rub the olive oil, salt and pepper all over the roast.
• Sear on all sides until deeply brown (it should be about 3-5 minutes per side.
• Add the red wine, trying to scrape up the brown bits from the bottom.
• Add the garlic, onion, rosemary, Dijon and beef broth. Place the lid on the Instant Pot, and set to pressure cook on high. Set the timer for 60 minutes, then release.
• Preheat your oven on the broil setting. Adjust the oven rack to second from the top.
• Depending on the roast you're using, either thinly slice the beef, or shred it with a fork. Strain and reserve the cooking liquid (this is your au jus, or dipping sauce).
• Make the rosemary oil: combine the oil, garlic and rosemary in a small bowl, and combine.
• Cut your crusty rolls in half. Line one side with provolone cheese, and spoon some of the rosemary oil on the other half.
• Broil the rolls for 3-5 minutes, until crusty and the cheese is melted (keep an eye on them, they will burn easily).
• Lay a generous serving of beef on each sandwich. Drizzle a little of the au jus over the beef. Close up the sandwich and serve along side a small bowl of the au jus.