I’m sure you have all tried the Hawaiian bread, ham and cheese sliders recipe that has ruled the online recipe world for several years. It is a family favorite around here as well. A big part of my love for that recipe is because of the rolls. I LOVE Hawaiian sweet rolls! They just make everything better. Another very popular recipe that I have loved for years is the pot roast recipe where you use the 3 packets and a little water and slow cook all day. Makes a perfectly wonderful roast! This recipe I put together is a combination of those two favorites as well as things I had that needed to be used. So, here is what I made and I hope you enjoy it as much as we did!
- I used a chuck roast that I had in the freezer. I thawed it enough to cut it into manageable pieces. I turned the Instant Pot on saute and waited for it to get hot. When it was sizzling hot, I poured some cooking oil in the bottom enough to cover the bottom and give it a bit to heat up. Then I browned the meat on each side. When it was all browned, I hit CANCEL and then added back all the meat into the pot and dumped in my 3 packets: ranch dressing, Italian dressing and brown gravy and then added a cup of water.
- I put the lid on and checked to be sure the vent was set to SEALING and selected MANUAL and used the +/- buttons to change the time to 70 minutes on high pressure.
- At the end of the pressure cycle I let the pot release pressure naturally for about 15 minutes. Then I opened the pot and discovered the meat was beautifully tender and ready to shred with a fork. I took the beef out of the pot and set it on a plate.
- I selected CANCEL and then SAUTE and the the ADJUST button until it was at the highest heat. I let it boil to reduce down a little. While it was boiling, I shredded the beef and removed the waste. When the liquid was reduced down, I hit CANCEL and added the beef back in and stirred it all together.
- I took a package of Hawaiian rolls and without tearing apart the rolls, I sliced the whole thing length ways into tops and bottoms. I scooped the beef onto the bottom sections of the rolls.
- I had some slices of horseradish cheddar cheese in the fridge and that sounded like a good combination so I placed the cheese slices over the beef and placed the tops of the rolls back on.
- I rubbed the tops with some melted butter and put them in the oven. Note I lined the pan with foil to make cleanup easy.
- I baked the rolls at 350 for 12 minutes until they were good and hot and the cheese was melted. Then I used a long bread knife to cut the rolls apart.
- Savory and sweet and sensational!
Roast Beef Sliders with the Instant Pot
2.5-3 pound chuck roast
1 packet of ranch dressing mix
1 packet of Italian dressing mix
1 packet of brown gravy mix
1 cup of water
1 package of Hawaiian sweet rolls
4 slices of cheese of your choice (or shredded)
Heat Instant Pot on the highest saute setting. When pot is hot enough to sizzle a drop of water, add cooking oil enough to cover the bottom. Brown all sides of the roast, in sections if necessary. Add all of the roast to the pot and hit CANCEL. Dump in the 3 packets on top of the roast. Pour in 1 cup of water. Do not stir or try to combine. Seal lid of pot and select MANUAL for 70 minutes. After the pressure cycle ends, allow the pressure to release naturally. Remove beef to a plate or cutting board. Select CANCEL and the SAUTE again and let the liquid reduce. While that is happening, shred the beef. When liquid has reduced to gravy consistency, add the shredded beef back to the pot and stir to combine with gravy. Select CANCEL. Slice the package of Hawaiian rolls to separate the bottoms from the tops and place bottoms on a foil-covered pan. Cover the bottoms with the beef. Cover the beef with the cheese. Put the tops back on the rolls and brush with melted butter. Place in a 350 degree oven for 12 minutes or until cheese is melted. Cut rolls apart into individual sliders.