Season roast with salt and pepper and a drizzle of olive oil on all sides. Saute on each side, and then remove and place on a platter.
Saute the onions (and a green or red pepper if desired) along with oregano, basil and red pepper.
Add chicken stock and deglaze the pan. Add in the remaining spices and mix well. Re-add the roast.
Set the Instant Pot on MANUAL for 45 minutes. Allow the pot to naturally release for 25 minutes.
Place opened hoagie rolls on a baking sheet. Add shredded beef and onions and peppers to each roll. Top each roll with provolone cheese and place the pan under the broiler until cheese is melted and bubbly.