Slow Cooker Three Envelope Pot Roast Sliders Recipe

Name: Three Envelope Pot Roast Sliders Recipe
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Ingredients: 1 cup water; 1 cup salsa; 1 ounce dry onion soup mix ((1 packet)); 1 ounce dry Italian dressing mix ((1 packet)); 1 ounce dry Au Jus mix ((1 packet)); 3 pounds beef roast (rump roast or chuck roast work great); 12 King's Hawaiian rolls; 6 Swiss cheese slices (cut in half); ¼ cup sour cream; 2 Tablespoons chili sauce; 1 ½ teaspoons creamy horseradish sauce

Jump to Recipe

8 hrs 10 mins

83 Comments

5 from 2 votes

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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.

Slow Cooker Three Envelope Pot Roast Sliders Recipe

I love making this Three Envelope Pot Roast Sliders recipe in my slow cooker.

It’s delicious served on some delicious Hawaiian rolls and then top it with our tasty chipotle sauce.

Our kids love the little sliders. Anything on a slider (aka Hawaiian roll) is normally gold in this house.

It is even better when the recipe is an easy slow cooker recipe like this one. It is an easy family dinner recipe that I like to make during the week. It is one of the best pot roast recipes I have ever tasted.

This recipe is super simple and it is the perfect recipe for beginners. You can even pair it with our Baked Carne Asada Fries, Baked Sweet Potato Fries, or the classic Baked Seasoned Steak Fries.

Ingredients Needed For This Three Envelope Pot Roast Sliders Recipe:

Ingredients for Three Envelope Pot Roast Sliders

Water
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

How To Make This Three Envelope Pot Roast Sliders Recipe:

For this recipe begin by whisking together the water, salsa, dry onion soup mix, dry Italian dressing mix, dry Au Jus mix in a medium-sized mixing bowl.

Sauce mix for Ingredients for Three Envelope Pot Roast Sliders

Once that is done, get out your slow cooker and spray it with nonstick cooking spray.

After you have greased the slow cooker, place your roast into the slow cooker.

Roast in Slow Cooker for Three Envelope Pot Roast Sliders

Then, pour the seasonings mixture over top of the roast, trying to cover all of the roast with seasoning.

Pour Sauce over Roast in Slow Cooker for Three Envelope Pot Roast Sliders

Next, place the lid on the slow cooker and set it to cook on low for 8-10 hours.

Towards the end of the cooking time of the roast, turn on the oven’s broiler and then cut each of the Hawaiian rolls in half and put them on a baking sheet.

Cut the slices of swiss cheese in half and place a slice of swiss cheese on each of the rolls that have been cut in half.

After you prepped each of the rolls, place the baking sheet into the oven with the broiler on low and broil the rolls for about a minute or until the edges of the rolled begin to get golden and the cheese is melting.

While these are baking, mix up the sauce for the sliders by combining together the sour cream, chili sauce, and horseradish stirring it all together until they are well combined.

NOTE: Watch the rolls closely as they can burn very easily during the broiling process.

When the rolls are done, remove them from the oven.

Shredded Roast in Slow Cooker for Three Envelope Pot Roast Sliders

Then, after having to shred the roast, place a spoonful of shredded beef on the roll with cheese.

Next, spread some of the chipotle sauce on the top part of the roll.

Three Envelope Pot Roast Sliders with chipotle sauce

Now, just place the top half on top of the bottom half, place them on your plate and enjoy one, two, or five! 😉

To Make This Slow Cooker Recipe You Will Need:

Slow cooker (THIS is a great one!)
Small mixing bowl
Medium mixing bowl
Spatula
Nonstick spray

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Can This Be Frozen?

YES! This pot roast recipe turns out wonderful when frozen. This is perfect since you don’t want your leftovers to go to waste! Plus, it makes for an even easier dinner next time if that is even possible. 😉

Onion Soup Mix – You Can Make it Yourself!

I have always grabbed a box or two of onion soup mix at the store because I normally use it 2-3 times a month. I had never even thought to make it myself.

Well, turns out you can make it yourself and it is super easy! Take a look at this Dry Onion Soup Mix recipe on AllRecipes.com, and you’ll be able to make it yourself too!

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Slow Cooker Recipes You Need to Know About:

Serves: 6

Three Envelope Pot Roast Sliders Recipe

5 from 2 votes

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.

Prep Time 10 mins

Cook Time 8 hrs

Total Time 8 hrs 10 mins

Print Pin

Ingredients

1 cup water
1 cup salsa
1 ounce dry onion soup mix (1 packet)
1 ounce dry Italian dressing mix (1 packet)
1 ounce dry Au Jus mix (1 packet)
3 pounds beef roast rump roast or chuck roast work great
12 King's Hawaiian rolls
6 Swiss cheese slices cut in half

Sauce:

¼ cup sour cream
2 Tablespoons chili sauce
1 ½ teaspoons creamy horseradish sauce

Instructions

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.

Notes

You could also cook the roast on high heat for 4-5 hours.

Nutrition

Calories: 713 kcal · Carbohydrates: 40 g · Protein: 55 g · Fat: 37 g · Saturated Fat: 18 g · Trans Fat: 2 g · Cholesterol: 197 mg · Sodium: 1665 mg · Potassium: 959 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 473 IU · Vitamin C: 2 mg · Calcium: 206 mg · Iron: 5 mg

Equipment

Slow Cooker
Small Mixing Bowl
Medium Mixing Bowl
spatula
Non-stick Cooking Spray

Recipe Details

Course: Main Course

Cuisine: American

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Questions & Reviews

HeidiAdeleSnyder says:

Sounds amazing! !
Katie says:

This looks soo good!! I love roast in the crockpot, but never thought to make them into sliders! Yumm
Jenn says:

This is making me so hungry right now!
Soul of the Shoe says:

Recipe looks good! We also have six daughters,ages 10-34. They are all very close as well. We, however, also have four sons...so a little different family chemistry!
Randi~Dukes and Duchesses says:

That sounds delicious ... and I love the idea of the Chipotle Sauce. Thanks so much for sharing. I'm pinning it!
MomWithLostMind says:

I'm sorry, but how can you call it chipotle sauce if it doesn't actually have chipotle in it? I would just put Cholula Chipotle sauce mixed in with sour cream. :/ Other than that, the recipe sounds delish!!!
Unknown says:

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!
Amy says:

Found this on Pinterest and made it today. LOVED it! I also love your site. I have four other sisters so I understand how much love there is to share. Thanks so much for sharing this recipe.
Blugrrl says:

sounds delicious... can anyone comment as to saltiness? My DH mentioned it seemed it might be, what with an enevelope each of the 3 ingreds, with just 1 cup of water. Thoughts?
Corey says:

OMG! I have this cooking right now and it smells really good, however when I took a sip of the juices....UGH it is SO SO SALTY. I'm really disappointed. :( I just peeled a potato and stuck in, hopping that it will absorb some of the salt. I think I'll add some more water too, even though there's a TON of juices in the pot already. I'm really hopping to save this one. :-/
Corey says:

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??
JENNY K. says:

oh yum! I just saw this on pinterest, repinned and will be making it tomorrow. Thanks for sharing!
Janice says:

I wondered the same thing. First thing I thought when reading the ingred list. I know onion soup and italian seasoning and au jous packets are all sky high in sodium.
Cathy Colomb says:

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.
Michelle says:

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.
9f16edfa-6ef1-11e1-bf8b-000bcdcb8a73 says:

Made this tonight, its yummy but I didnt do it as sliders I made some mexican rice and put it all on a tortilla! Watch out taco bell!
T says:

If you go to the original source recipe, you will see that the cook used 1 t. adobe sauce from chipotle peppers in place of the 2T of chili sauce, which was a suggestion to use if you would not like your sauce quite so 'hot'....hence the chipotle sauce name of the recipe ;-)
Carrington Place-Bethesda says:

There is no one member of our family that I have found that has NOT liked this meal. I can make one thing and everyone is happy...this is really good! :)
Nikki Willis says:

Found this recipe on Pinterest and love, love, love it. I'm not always a fan of pot roast because it is usually on the dry side and needs a boost of flavor. This is delicious and full of flavor. I will definitely be making this in the future.
Charw22 says:

how many servings does this make? I need to make for about 10-11! but I want to make sure there will be enough! suggestions?
Six Sisters says:

@Charw22,

It makes about 12-15 sliders. It depends on the size of your roast and how much meat you put on each sandwich. If you got a bigger roast it would go further. There is enough liquid that it wouldn't dry out. Hope this helps!
61a880d4-7917-11e1-b2d5-000bcdcb5194 says:

After the meat is shredded, do I put it back in the gravy before making the sliders?
Six Sisters says:

Yes, just put the meat back in and use a slotted spoon to put it on each slider. Thanks!
tammyt says:

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
PRUNELLA says:

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?
Senior Mommy says:

Even my picky 5 year-old liked this one.
Deborah Wickert says:

I made this yesterday and it was so good! Easy and scrumptious!! I used adobo sauce instead of chili sauce and the combination of everything really mellowed out the heat! I will be making this again for sure!!
Brittany says:

I made these last week and they were sooo good, even our 18m old daughter ate one! we ate almost the whole package of rolls lol there was only 2 left ! My grandmother even asked for the recipe, so thats a BIG complement since shes be best cook i know :)
Six Sisters says:

Hi Corey!

I am sorry yours came out so salty. I just use my generic store brand Italian Seasoning. That may be the problem?
Sharon says:

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...
The Ellis' says:

I meant that I use the generic store brand Italian dressing mix.
Valerie Barr says:

Has anyone tried this with a pork roast? I have one in my freezer and I'm looking for a good recipe for it. My husband HATES traditional pot roast (Mom made it way too much when he was a kid), so I need something to wow him. Thoughts?
Sarah says:

How many servings does this make
Six Sisters says:

It makes about 12-15 sliders. It depends on the size of your roast and how much meat you put on each sandwich. If you got a bigger roast it would go further. There is enough liquid that it wouldn't dry out. Hope this helps!
Lisa Jones says:

The first time I cooked this it was really salty so this time I only used 1/2 of the envelopes, we'll see.
Carmen @ Life with Sprinkles on Top says:

I made this for dinner tonight and it was delicious!!! I used regular size hawaiian buns and mozzarella cheese. I didn't think it was too salty. I used store brand onion soup mix and Italian dressing mix. The au jus wasn't store brand but it was a cheapy brand.
Aly says:

I made this tonight and it was delish! I'm not much of a meat eater and was pleasantly surprised! We didn't do the sandwiches, we just sliced up the meat and served it up. Thanks, girls, for sharing!
jencon says:

What is chili sauce? I'm not sure where to find it? Could I use chili powder?
MMchugh says:

Just made these. Left my pot roast in the slow cooker for about 10 hours. The longer the better as it just falls apart. Instead of the 3 packets I simply used McCormicks pot roast seasoning pack since that is what I always use. THESE WERE DELICIOUS!!!!!!!!
Seth and Sara says:

I used the 3 packets, salsa, and added a little more water than called for. For the sauce I mixed equal parts mayo and sour cream and added a few squirts of sriracha. The sauce on the sliders was excellent!
Seth and Sara says:

I used the 3 packets, salsa, and added a little more water than called for. For the sauce I mixed equal parts mayo and sour cream and added a few squirts of sriracha. The sauce on the sliders was excellent!
Unknown says:

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!!
Jinna says:

What type of roast do you recommend?
Six Sisters says:

Chili sauce is found next to the ketchup. It's basically ketchup with a "kick".
Six Sisters says:

We have used all kinds. Sirloin tip was yummy. Some of the fatter cuts turn out very moist. If you have a favorite type of roast you may want to stick with that. Thanks for the question. Hope it helps.
gretchen says:

I just made this tonight and it was wonderful!
TheMoonAndMe says:

Sounds incredible! I just put a roast in the freezer yesterday...this is how I'm gonna cook it! :)
Thanks! I just joined the sisterhood. :)
Kelly
Eva {Tales of the Scotts} says:

I made this tonight for dinner. DELISH!!!!!!!!! Thanks for sharing with us!
KDL says:

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.
Jennifer says:

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!
laura says:

Don't use Zesty Italian. They make a regular italian packet located right next to the zesty..
Cindy says:

This was good. But very Salty!!! I would want to make this again, But.... How would you cut down on the Salt????
Robin G says:

Can I make this ahead of time and freeze it? I want to bring it for a trip but don't want to bring the crockpot?
Cyd says:

Yes, this recipe freezes great!
Jeanne says:

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.
Annette says:

Ketchup with horseradish, sometimes a dash of Worstcheshire sauce (same as for shrimp cocktail sauce) forgive my spelling...lol
Kari says:

We LOVE this & make it often. One question - what do you recommend as a veggie side dish? Thanks so much!
Cyd says:

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.
MrsFowler1069 says:

lol Thanks for clarifying. I had the same question....and would definitely prefer the spicier version. The recipe sounds good, though! Thank you for sharing.
Penny says:

The first time I tried this recipe was for New Years Day dinner. I did not use the suggested envelopes but made my own. Turned out GREAT. My 10 and 8 year old loves it!!
CLX says:

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.
Jared says:

I've made this several times and it's always a hit. In fact, during potlucks, it is often requested. For the chipotle sauce, Fresh & Easy has an awesome chipotle grilling glaze that I just mix in with some sour cream and it's delicious.
Pam says:

I made this for the family during Christmas... HUGE hit! I've had relatives asking for the recipe ever since.
Melissa says:

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 :)
Aarush says:

This is way more helpful than anhtniyg else I've looked at.
Evelyn says:

Gave this recipe a whirl today and was amazed how good it tasted. Even better it took two minutes to put together. It is a keeper!
Brenda says:

I've made this recipe several times!! It's absolutely delicious! It freezes well. I love to eat it on a roll but my favorite way is over white rice!
Michael says:

I have made this 20 times. On mini rolls but I prefer over jasmine rice. Soooooooooooo good!! Thank you!
Trudy Wells says:

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.
Lisa says:

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!!
Cyd says:

We used a 1 ounce McCormick Au Jus packet.
Aprilyn says:

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!!
Rachel says:

The whole family loved this--it was tasty!
Chrisi says:

Can this be made in an Instant Pot?
Cyd says:

This post will help you convert recipes to the instant pot. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Daisie Hunsaker says:

Hi! Do you know how to convert this recipe to an instant pot? Love it!!
Momma Cyd says:

We did a blog post on how to convert recipes to the Instant Pot. Here is the link. It should help so much. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
Chrisi H says:

Has anyone ever tried making this with chicken? I don’t have a roast and I want to make it in the morning!
Jane Bergthold says:

I made this for our trim a tree party, was a huge success. Froze the leftovers for another snack.
Dana says:

This was so delicious and the smell made me hungry all day!!! I did cut the ingredients in half because the chuck roast I used is only one pound. I always find au jus seasonin to be salty so every recipe I cut that down.
Erika Kohl says:

I love this recipe so much! I am a busy mama and coming home to dinner basically ready is an amazing help! This a regular in our recipe rotation!
Renee E says:

Can I use Italian dressing in place of a packet? I want to make this but I don’t have a dry packet. Or could you do ranch packet instead of Italian?
Momma Cyd says:

To have the best flavor you'll want to stick to the 3 envelopes in the recipe. Here is an easy recipe to make your own Italian Dressing Packet - https://therecipecritic.com/italian-dressing-mix/