• Trim fat and any silverskin from roast.
• Season roast generously with salt and pepper on all sides.
• Add oil to an instant pot. Set to the Sauté function (I usually set it to 20 minutes). Once hot, sear meat on all sides until well browned. Remove roast to a plate.
• Add onions and garlic and continue to cook on Sauté until onions are softened, about 5 minutes. Some of the brown bits from the bottom of the pan will start to release.
• Turn off the instant pot. Add beer and scrape any remaining brown bits. Add broth, ketchup, Worcestershire sauce, bay leaf, oregano, basil, and red pepper flakes. Stir to combine. Top with seared roast.
• Close and lock lid to sealing position. Cook on high pressure for one hour. Use a natural release for 20 minutes, then release any remaining pressure. Be careful of hot steam.
• Remove roast to a large platter or pan. Slice or shred.
• Pour cooking liquid through a strainer into a bowl, if desired.

To assemble sandwiches:

• Layer meat on rolls or buns. Top with cheese if desired and toast or broil to melt. Serve with au jus.