• Combine all ingredients for the Au Jus in a jar and shake to combine, or whisk in a bowl. Set aside.
  
• Pat the roast dry with paper towels and cut into 3 equal pieces (this helps the beef cook quicker and more evenly). Season all over with the Italian seasoning, garlic powder, and a generous seasoning of salt and pepper.

Instant Pot:

• Turn on Instant Pot to sauté mode and sear the beef on all sides until deeply browned. This will take 3-5 minutes per side. Remove to a plate.
  
• Add the onions and sauté until softened, about 8 minutes.
  
• Deglaze by adding 1/2 cup (just eyeball it) of the Au Jus and scraping up the brown bits from the bottom of the pan. Turn off saute mode.
  
• Add Beef on top of onions and top with the remaining Au Jus.
  
• Secure lid and set pressure valve to the sealing position. Pressure cook on high (I use the meat cycle) for 60 minutes. The meat will be ready to quick release pressure, or you can let it naturally release, I've tried both and each works well!*
• Remove beef to a bowl. Set Instant Pot to sauté mode to simmer and reduce the Au Jus while you shred the beef.
  
• Shred the beef with two forks. You can add a bit of the Au Jus to moisten the meat to your liking.
  
• Taste the Au Jus and adjust seasoning as desired. Optional: If you prefer a clear Au Jus, pour it over a strainer to remove all of the onions. Add the onions to the beef mixture or serve separately, whatever you prefer.**

Slow Cooker:

• In a large skillet, sear the beef on all sides until deeply browned. This will take 3-5 minutes per side. Remove to a plate.
• Add the onions and sauté until softened, about 8 minutes.
• Deglaze by adding 1/2 cup (just eyeball it) of the Au Jus and scraping up the brown bits from the bottom of the pan.
• Add the onions and pan drippings to the slow cooker, followed by the beef and the remaining Au Jus. Slow cook for 8 hours on low or 4 hours on high.*
• Remove beef to a bowl. Set slow cooker to high to simmer and reduce the Au Jus while you shred the beef.
• Shred the beef with two forks. You can add a bit of the Au Jus to moisten the meat to your liking.
• Taste the Au Jus and adjust seasoning as desired. Optional: If you prefer a clear Au Jus, pour it over a strainer to remove all of the onions. Add the onions to the beef mixture or serve separately, whatever you prefer.**

Stovetop/Oven:

• Preheat oven to 325F.
• In a large, deep oven safe skillet or dutch oven, sear the beef on all sides until deeply browned. This will take 3-5 minutes per side. Remove to a plate.
• Add the onions and sauté until softened, about 8 minutes.
• Deglaze by adding 1/2 cup (just eyeball it) of the Au Jus and scraping up the brown bits from the bottom of the pan.
• Add Beef on top of onions and top with the remaining Au Jus.
• Cover and bake for 2.5 hours, or until fall apart tender (you may need another 30 minutes depending on the size of your roast).*
• Remove beef to a bowl. Set skillet/dutch oven on medium low on the stovetop to simmer and reduce the Au Jus while you shred the beef.
• Shred the beef with two forks. You can add a bit of the Au Jus to moisten the meat to your liking.
• Taste the Au Jus and adjust seasoning as desired. Optional: If you prefer a clear Au Jus, pour it over a strainer to remove all of the onions. Add the onions to the beef mixture or serve separately, whatever you prefer.**

To Serve:

• Lightly toast buns/rolls, if desired for 5 minutes at 350F (I don't usually bother with this step). Serve rolls piled high with shredded beef and ladle Au Jus into ramekins for dipping and serving. I like to serve this with Coleslaw or Caesar Salad on the side for a complete meal. Enjoy!