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Instant Pot Three Envelope Pot Roast Sliders

This fall-apart pot roast makes the best little slider sandwiches!
Prep Time10 mins
Cook Time1 hr
Natural Release20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: easy roast, Family dinner recipe
Servings: 12
Calories: 326kcal
Author: Camille Beckstrand


  • Instant Pot (or Pressure Cooker)


  • 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 teaspoons creamy horseradish sauce


  • 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.


If you want to melt your cheese and toast your rolls before serving, cut the rolls in half and place cheese on one half of each roll, then place under the broiler for a minute (keep an eye on it because it will burn quickly!).
To turn this meal 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.


Calories: 326kcal | Carbohydrates: 20g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 819mg | Potassium: 417mg | Fiber: 1g | Sugar: 5g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg