We LOVE using our Instant Pots to make a quick and easy dinner and these Instant Pot Three Envelope Pot Roast Sliders are one of our favorites!
If you have a slow cooker, be sure to check out our slow cooker version of these Pot Roast Sliders!
Why 3 envelopes? The flavor of this roast comes from the 3 envelopes of seasoning that you add – dry onion soup mix, Italian dressing mix, and Au Jus gravy mix.
Related Recipe: Try our Melt in Your Mouth Slow Cooker Pot Roast!
Ingredients in Instant Pot Three Envelope Pot Roast Sliders:
- Salsa
- Dry onion soup mix
- Dry Italian dressing mix
- Dry Au Jus mix
- Beef roast rump roast or chuck roast
- Hawaiian rolls
- Swiss cheese slices
- Sour cream
- Chili sauce
- Horseradish sauce
- Water
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Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to make Instant Pot Three Envelope Pot Roast Sliders:
For this recipe begin by whisking together the salsa, dry onion soup mix, dry Italian dressing mix, and dry Au Jus mix in a medium-sized mixing bowl.
Place your roast in the bottom of the Instant Pot.
Pour the salsa mixture on top of the roast.
Pour the water in the bottom of the Instant Pot (don’t mix it with the thick mixture of the salsa, just leave the water separated from it).
Place the lid on top of the Instant Pot. Turn the valve to SEALING.
Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes.
Allow the meat to do a natural release (it will take 20 minutes or so).
Remove the lid and then remove the roast. Shred the roast with two forks and place shredded roast back in the liquid in the Instant Pot.
You can eat the roast as is OR feel free to make the creamy sauce and spread it on little rolls to make sliders.
How long should you cook a beef roast in your Instant Pot?
The rule of thumb is to cook it for 20 minutes per pound (so a 3 pound roast would be 60 minutes).
Be sure to always do a natural release so that your roast is fall-apart tender.
If your roast is frozen, I recommend cooking for 30 minutes per pound (so a frozen 3 pound roast would take 90 minutes).
In every case, make sure that you let your roast do a natural release.
I prefer to put it in earlier in the day and let it sit on warm for a few hours. It makes the roast literally fall apart.
To turn this into a freezer meal:
- Place roast, salsa, and 3 envelopes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!
Looking for more Sliders?! Try these Slow Cooker Citrus Onion Pork Sliders!
What to serve with these Pot Roast Sliders?
Other Instant Pot Beef Roast Recipes:
Instant Pot Three Envelope Pot Roast Sliders
Ingredients
- 1 cup salsa
- 1 ounce dry onion soup mix, (1 packet)
- 1 ounce dry Italian salad dressing mix, (1 packet)
- 1 ounce dry Au Jus mix, (1 packet)
- 2 ½ pounds beef roast, rump roast or chuck roast work great
- 1 cup water
- 12 King's Hawaiian Rolls
- 4 ounces Swiss cheese slices, (6 slices halved)
Homemade Sauce
- ¼ cup sour cream
- 2 Tablespoons chili sauce
- 1 ½ teaspoon creamy horseradish sauce
Equipment
Instructions
- 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.
How To Make Homemade Creamy Sauce:
- In a small bowl, mix together sour cream, chili sauce, and Horseradish sauce.
Notes
- Place roast, salsa, and 3 envelopes into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90 minutes (or 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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This looks amazing! I just wish the nutrition facts were included. Is there an easier way to find them for your recipes besides trying to calculate them on my own. These recipes look great for the family but we’re just trying to keep a calorie challenge log!
The nutrition fact are under the recipe. They are for 12 individual sliders.
Do you thaw this the night before first or just cook it frozen? I cook chicken breast frozen but this is much larger etc
The rule of thumb is to cook it for 20 minutes per pound when it is thawed (so a 3 pound roast would be 60 minutes).
Be sure to always do a natural release so that your roast is fall-apart tender.
If your roast is frozen, I recommend cooking for 30 minutes per pound (so a frozen 3 pound roast would take 90 minutes).
Can you give me a rule of thumb for cooking these freezer meals in the crockpot. I made more for my granddaughter who is having a baby and my daughter-in-law and they only have crockpots.
We have this recipe for the slow cooker too – https://www.sixsistersstuff.com/recipe/slow-cooker-three-envelope-pot-roast/
Can this recipe be made in the crock pot instead?
Yes, we have a slow cooker recipe for this also – https://www.sixsistersstuff.com/recipe/slow-cooker-three-envelope-pot-roast/
Im not going to lie- I was pretty hesitant with this recipe, but am trying to build my “arsenal” of freezer meals, so decided to try it and WOW I should have tried this sooner!! This is seriously simple and so tasty. The addition of salsa was weirding me out, but everything goes so well together. Will be making again and again. 🙂 Prepping double the freezer meal next time!
So glad you liked it. It’s a family favorite and SO easy to make.