Slow Cooker Three Envelope Pot Roast Sliders Recipe

  |  73 Comments

If you are looking for a flavorful roast recipe, look no further! This roast is so moist and delicious. As good as this roast is, we love it even more when it is shredded and served as sliders!

Serves: 6

Slow Cooker Three Envelope Pot Roast Sliders Recipe

Flavorful roast beef topped with creamy chipotle sauce and swiss cheese on a delicious roll.

10 minPrep Time

4 hrCook Time

4 hr, 10 Total Time

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Ingredients

  • 1 cup water
  • 1 cup salsa
  • 1 (1 ounce) packet onion soup mix
  • 1 (.6 ounce) packet Italian dressing mix
  • 1 (1 ounce) packet Au Jus mix
  • 1 (3 pound) beef roast
  • 1 (12 count) package King's Hawaiian Rolls
  • 12 slices swiss cheese
    • Sauce:
  • 1/4 cup sour cream
  • 2 Tablespoons chili sauce
  • 1 1/2 teaspoons creamy horseradish sauce

Instructions

  1. Whisk together water, salsa and all 3 seasoning packets.
  2. Place roast in slow cooker.
  3. Pour seasoning mixture over roast.
  4. Cover and cook on low for 8-10 hours, or high for 4-5 hours.
  5. Cut each roll in half and place on a baking sheet.
  6. Place a slice of Swiss cheese on the bottom half of each roll.
  7. 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)
  8. Remove baking sheet from oven.
  9. Place a spoonful of shredded beef on top of each roll with swiss cheese on it.
  10. Mix sour cream, chili sauce and horseradish sauce until well combined and spread on the top half of each roll.
  11. Assemble each slider by placing the top half of the roll on top of the bottom.
Recipe Type: Main Dish
7.6.8
80
https://www.sixsistersstuff.com/recipe/slow-cooker-three-envelope-pot-roast/

 Supplies needed for this recipe:

Delicious Roast Beef Sliders

 

3 Envelope Slow Cooker Roast Beef Sliders Recipe from SixSistersStuff.com

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Menu Plans

We know how hard it can be to get dinner on the table and that’s exactly why we created the Six Sisters’ Menu Plan program! We offer several menu options so you can find the plan that works best for your family. Each week you will receive a menu plan and detailed shopping list that will make shopping a breeze! Each plan includes 6 main dish, 2 side dish, 2 dessert, and optional side dish recipes. We’ve done all the busy work for you, so you just need to shop and cook!

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Comment on this Recipe

73 Responses to “Slow Cooker Three Envelope Pot Roast Sliders Recipe”

  7. Unknown
    This was so easy and so good. Not quite sure why the cup of water though...Will do about 1/4-1/2 cup next time to see how that works. The "chipotle" sauce was really good and I am not a spicy person. Not a swiss person either so I used provolone but DH used swiss. Super easy and delish! Will be making in my CP to take to Nascar this year!
    February 27, 2012 at 8:09 am
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  10. Corey
    I thought I should come back with an update...I did add the potato to the crockpot and then about another 3/4 cup of water and it seemed to help quite a bit. Still salty, but not nearly as bad. I also went ahead and took some of the juices out of the pot, made a roux and then added the juices to make a thicker gravy. My husband prefers it that way. So all in all, I think the meal is saved.
    I'm wondering what brand of Italian dressing mix you all use? I'm wondering if that is the problem? I'm using Good Seasons Zesty Italian. I used it in another recipe (Italian Chicken) and thought that one was rather salty as well. Maybe I need to find another brand? or some other substitute??
    March 2, 2012 at 6:01 pm
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  12. Cathy Colomb
    I just made this. My daughter has already tried it and says it is perfect!! I used the regular Italian dressing packet not the zesty and it is not salty tasting. I used the store bought Kraft Chipotle Mayo and she said it was fine but wants to try the making the sauce in the recipe next time. YUMMY!! Thanks for the recipe.
    March 4, 2012 at 5:02 pm
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  13. Michelle
    I made this last night for supper, and it was yummy. I didn't use "store bought" onion soup mix, but my homemade version and I didn't think it was salty. I might make the sauce a little spicier next time or maybe use a hot salsa. I serve them with carmelized onions. They were super messy - finger lickin' good! I believe this will become my standby potroast recipe as well.
    March 7, 2012 at 7:32 pm
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  20. tammyt
    Thank you for sharing this recipe on Pinterest, my sister had it last night and gave me the recipe. I made it this morning for dinner tonight with a frozen roast. It was tender, juicy, dripping fabulous. My kids and neighbor girl loved it and I took a couple of sandwiches over to a neighbor who was so appreciative she wants the recipe too. I couldn't find the hawaiian rolls so i just got some little hard rolls Was fabulous. Thank you again
    March 29, 2012 at 4:33 pm
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  21. PRUNELLA
    I agree with Corey...this was waaaaay too salty. Whoooo! It had great flavor and the meat was falling apart tender...I just shredded it with two forks right inside the crock...but the salt factor was overwhelming. I want to make this again, but would like suggestions on how to minimize the salt. Anybody?
    April 20, 2012 at 7:08 pm
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  32. Unknown
    These were soooo good!!! I forgot to get salsa, so I just used a small can of tomato sauce, plus I threw in a sliced onion. The sauce is super yummy and I don't know how people thought they were too salty, I actually ended up adding more salt after shredding the beef. My super picky 5 year old even loved them, so this recipe is definitely a keeper!!
    December 2, 2012 at 6:16 pm
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  37. KDL
    I made this as one of my freezer meals. Prepared the sauce and poured over meat, then froze. I cooked it last night and it was simply A-M-A-Z-I-N-G!!! So delicious! IF (BIG IF--haha) you have leftovers, which we had a little, we made omelets the next morning with the meat. Oh, melt in your mouth goodness.
    April 18, 2013 at 8:45 am
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  38. Jennifer
    I made these on Friday night for my mother in law's birthday dinner. They were absolutely delicious! Everyone raved over them, and were surprised they actually liked the sauce on top. Very good as leftovers at work today as well. Thank you, this recipe is a keeper!
    June 17, 2013 at 9:57 am
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    • Jeanne
      One reply from the blogger states ?I just use my generic store brand Italian Seasoning.? That?s very different from a packet of Italian dressing mix? Also could try using low sodium beef broth instead of the water and packet of au jus? Someone else replies to use 1/2 of each packet. I think I will try the low sodum beef broth.
      July 20, 2013 at 12:03 pm
      Reply to this comment
    • Cyd
      Just go to the home page on our blog and then click on categories. Scroll down to side dishes and vegetables. There are so many potato and vegetable dishes that would go great with these pot roast sliders. The salad category is full of great sidedishes too.
      October 10, 2013 at 12:51 pm
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  42. CLX
    I just made these for Christmas dinner, and they were oh so good! The family loved them. Yes the juices were on the salty side but I didn't keep the meat in all of the juices after shredding. I actually took most of the juices out and left just enough in the crockpot with the beef to keep it moist while it continued warming. Was delish! I'm making them again for a potluck with our friends! Thanks so much for sharing.
    December 26, 2013 at 9:56 pm
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  45. Melissa
    Made this last night and it was oh so good. I swear, I don't like to change a recipe the first time I try it but I am a picky eater and I don't do swiss or horseradish. Sooo, I made my sauce using mayo, dried onion flakes, wickles pickles relish and chalulah hot sauce... yes, it was reminiscent of that special sauce from the place with the golden arches but oh so much better, not so sweet and it had a great kick! I replaced the swiss with sharp white cheddar. Even with these major changes these sliders were a major hit with the family. I did butter/herb roasted red potatoes and steamed broccoli to go along with it. Found this recipe on a list of "Man Pleasing Meals" and it sure did live up to the name. My guys were very pleased with this and quite vocal about it, which of course makes me very happy :)
    April 14, 2014 at 5:10 am
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  49. Trudy Wells
    This recipe sounds sogood. I dohave venison and pork in the freezer. I will make one of these roast with this recipe. BTW, I love spicy and horseradish also. Thinking about trying it with chicken. Asfor salty, look on the envelopes and see what spices are inside. Make a combination of your own from these spices and cut down on the salt. If your like my daughter, you have an abundant selection of spices already in your cabinet to do the same job as the packets. Hope you give it a try.
    December 27, 2014 at 1:16 pm
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  50. Lisa
    I made this tonight and everyone complained it was way too salty even though it smelled heavenly. I wonder if you could tell me what size/weight 'envelopes' of each of the powder mixes I should have used. The only au jus mix I could find was Knorr brand and it was bigger than a typical envelope. That may be why it was so salty:/ listing the weights/sizes (or preferred brand) of the envelopes could be helpful to avoid the over saltiness. Loved the sour cream chipotle sauce with it:) I do love your stuff though and have a weeks' worth of your recipes lined up to make!!
    January 7, 2015 at 8:11 pm
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  51. Aprilyn
    I have made this many times, and my family loves it! Even my super picky eater loves it. We don't think it is too salty, but we don't usually put juice on top of our meat since we don't really like soggy sandwiches. My Autistic son freaks out if the sandwich falls apart, so we use the King's Hawaaim sub rolls, and toast Provolone cheese on them. We've mad it with store brand onion soup mix, as well as Liptons. I even made my own soup mix last time because we didn't have any. We don't always use the chipotle sauce since it is th only thing we ever use horseradish sauce in. I'm making it for my extended family tonight. I can't wait!!
    August 8, 2015 at 10:43 am
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