INSTANT POT THREE ENVELOPE POT ROAST SLIDERS
This fall-apart pot roast makes the best little slider sandwiches!
Provided by Camille Beckstrand
Categories Main Course
Time 1h30m
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, whisk together salsa, dry onion soup mix, Italian dressing mix, and Au Jus mix.
- Place roast inside of the Instant Pot.
- Pour the salsa mixture on top of the roast.
- Pour in the water (don't mix it with the salsa mixture, just keep it separate).
- Place the lid on top of the Instant Pot and move the valve to SEALING.
- Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
- When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
- Remove the lid and shred the roast with 2 forks. Mix the shredded beef in with the liquid in the Instant Pot.
- Serve the roast on Hawaiian rolls with a piece of Swiss cheese and a spoonful of the homemade creamy sauce on top.
Nutrition Facts : Calories 326 kcal, Carbohydrate 20 g, Protein 24 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 86 mg, Sodium 819 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
THREE ENVELOPE POT ROAST SLIDERS RECIPE
Try our three envelope pot roast sliders recipe if you want a super tender roast that you can turn into the best little sandwiches. Along with a nice little kick from the chipotle sauce.
Provided by Elyse Ellis
Categories Main Course
Time 8h10m
Number Of Ingredients 11
Steps:
- Whisk together water, salsa, dry onion soup mix, Italian dressing mix, and Au Jus mix.
- Spray slow cooker with non-stick cooking spray and place roast inside.
- Pour seasoning mixture over roast.
- Cover and cook on low for 8-10 hours.
- Cut each roll in half and place on a baking sheet.
- Place a slice of Swiss cheese on the bottom half of each roll.
- Place baking sheet in oven with broiler on low. Broil for 1 minute or until edges of the rolls are golden and cheese has melted. (be sure to watch them closely so they don't burn).
- Remove baking sheet from oven.
- Place a spoonful of shredded beef on top of each roll with swiss cheese on it.
- Mix sour cream, chili sauce and horseradish sauce until well combined and spread on the top half of each roll.
- Assemble each slider by placing the top half of the roll on top of the bottom.
Nutrition Facts : Calories 713 kcal, Carbohydrate 40 g, Protein 55 g, Fat 37 g, SaturatedFat 18 g, TransFat 2 g, Cholesterol 197 mg, Sodium 1665 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
THREE ENVELOPE BEEF SLIDERS RECIPE
Provided by Bobby
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl whisk together water, onion soup mix, Italian dressing mix, and brown gravy mix. Pour about a ¼ cup of the mixture into the bottom of the slow cooker.
- Place the roast over the liquid in the slow cooker. Pour the remaining mixture on top and around the roast. Pour the picante sauce over the roast.
- Cover and cook on low for 8 hours (or on high for 4 to 5 hours).
- Once the roast has finished cooking and pulls apart easily, shred the roast using two forks. Mix the shredded roast with the gravy in the slow cooker.
- Preheat the oven to 400 degrees F. Butter the insides of the slider buns and place onto a baking sheet, butter-side down. Bake in the oven until warmed and brown on the bottom.
- Slice each piece of Swiss cheese into 4 squares.
- Place some of the shredded meat onto the top of the bottom half of each slider bun, top with 2 of the Swiss cheese squares.
- If you would prefer, cover the baking sheet with aluminum foil and return to the oven long enough to melt the cheese. (I find that if the shredded beef is hot enough, it will melt the cheese without having to bake it).
THREE ENVELOPE PICANTE ROAST SLIDERS
Delicious and flavorful. You can use any roast, even leftover. From the Kitchen of Deep South Dish
Provided by Barenakedchef
Categories Roast Beef
Time 8h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.
- Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.
- To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.
- To Make Sliders: Preheat oven to 400 degrees F. Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms. Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. While onions are browning, use the lowest setting on the microwave to gently warm the leftover beef, just enough to take the chill off. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese. Stack the sliders on a platter and serve with condiments at the table or with a nice sauce like a Sour Cream Horseradish Sauce.
Nutrition Facts : Calories 333.9, Fat 15.7, SaturatedFat 8, Cholesterol 98.3, Sodium 393.5, Carbohydrate 16.4, Fiber 1, Sugar 2.6, Protein 32.2
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