In a small bowl, mix together salt, pepper, oregano, and thyme. Rub on all sides of roast and let roast sit at room temperature for about 10 minutes.
Turn Instant Pot to saute mode and heat 1 tbsp of olive oil. Sear roast on all sides, for about 1 minute each. Remove roast and set to side.
Add remaining tbsp of olive oil. Then add onions and saute until softened, about 4 minutes. Add garlic cloves and saute for about 30 more seconds, or until garlic is fragrant. Pour wine into pot and stir, getting up any burned pieces of food off the bottom of the pot, until the smell of wine is gone and most of the liquid is absorbed. Turn off pot.
Add soup mix, Worcestershire sauce, soy sauce, beef consomme, beef stock, and water. Stir well. Then return beef to pot and ensure the beef is covered with liquid.
Cook on high pressure for 40 minutes, and let natural release for 15 minutes (use a wooden spoon to open pressure valve in case any liquid spits out).
Remove beef from liquid and let rest for about 5 minutes before cutting. Drain broth from onions and garlic (you will keep both, the onions/garlic are for topping and the broth is for dipping).
Cut meat and place on french bread (it cuts very easily and almost falls apart). Top with onions and garlic, and if desired, provolone cheese. To melt the cheese and toast the bread, you can place it under the broiler in the oven for a couple of minutes, watching closely, or in a toaster oven (I use toast setting 2 of 5 for my toaster oven). Serve with broth for dipping.