Turn the Instant Pot to sauté. Add olive oil and brown the roast on all sides. No need to stress if it sticks a bit—that’s flavor, baby.
Remove the roast. Toss in onion and garlic. Sauté for 2-3 minutes until your kitchen starts smelling amazing.
Add Worcestershire, soy sauce, broth, thyme, onion powder, salt, and pepper. Stir like you mean it.
Return the roast. Lock the lid and cook on high pressure for 60 minutes. Then let it sit for another 15 (that’s your scrolling-on-phone break).
Quick release any remaining pressure. Shred the beef with two forks—bonus points if you pretend you're on a cooking show.
Serve beef on hoagies, topped with provolone, if you like. Dip in that glorious au jus and enjoy every messy, delicious bite.