Break out your instant pot for these super tender, juicy, pepperoncini pot roast sliders! Sandwiched between fresh baked rhodes rolls, a quick and easy homemade garlic aioli and american cheese.
The perfect dinner for your family or appetizer snack to bring to a party.
I was recently gifted an instant pot and I love this thing.
And I’m wondering where this thing has been all my life. Don’t get me wrong, I love my crockpot but I’m actually a terrible crockpot planner.
Do you ever forget way too late in the day that you were suppose to put something in it? Guilty.
I’ve been using this new instant pot mostly for cooking all things chicken because it’s just so easy and the chicken comes out extra juicy.
It also works wonders on beef, like a chuck roast! And that’s exactly what you’ll be using for these pot roast sliders.
And if you’ve ever heard of Mississippi pot roast then this should look somewhat familiar.
After a long day in the pool it was time to maker dinner, I had a chuck roast and thought we should do something way more fun than a traditional pot roast!
So this cute little roast sliders recipe was born.
How To Make Pot Roast In The Instant Pot
60 minutes is all you need for super tender, pull apart, pot roast. Making it in your instant pot is as easy as 1, 2, 3.
I set my instant pot to manual mode for 60 minutes and then let it slow release for about 45 minutes.
Honestly you can just let it slow release while you get everything else ready up to an hour.
It’s the same prep work when making a roast in the instant pot as you would in the crockpot. You’ll want to season and sear all the edges.
So for that, set your instant pot to sear mode. Add a touch of olive oil to the bottom and sear all the sides.
Once it’s seared hit cancel. Then add your beef broth and from then out is when you’ll do your 60 minutes on manual mode.
I seriously can’t believe how tender this pot roast comes out after 1 hour in the instant pot, it’s crazy. But I love it.
What Type Of Rolls Should I Use For Sliders?
Any kind of small roll will work wonders for sliders!
You can make your from scratch.
You can bake pre-made frozen balls of dough. Which is what I do for this recipe, with rhodes rolls.
You can buy pre-made already cooked rolls.
Buying a bag of pre-made ready to go rolls is definitely the easiest and if you go for this option I recommend you get the Kings Hawaiian Rolls for your pot roast sliders, which is just personal preference.
What Is Garlic Aioli
Aioli is a sauce made with garlic. It is creamy and tangy.
It has all the same ingredients as mayonnaise does, like egg yolk, olive oil, etc.
So we are doing a little aioli cheat and just using mayonnaise as our base because it’s quicker and foolproof.
All you need for this garlic aioli is mayonnaise, lemon juice, garlic cloves, salt and pepper.
See? Totally easy!
How Do I Make The Au Jus?
Au jus is simply the juice that has come off of the piece of meat you cooked and then you serve it back with it.
For this au just you are going to flavor it with just a couple simple ingredients in your pantry.
But first you’ll need to make sure to separate any fat from the broth by using a fat sepparator. Then you can discard the fatty liquid and keep all the good broth
After that’s done you mix it with 1/2 teaspoon worcestershire and 1 teaspoon soy sauce. And that’s it!
Adding these gives the au jus a bit more savory flavor.
Crockpot Dinner Inspiration
- Slow Cooker Buttery Steak Bites
- Pulled Pork Sandwiches
- Short Rib Enchiladas
- Chicken Pho Soup
- Tender Pot Roast French Onion Soup
Make sure to follow the Modern Crumb Board on Pinterest for lots of yummy meal inspiration!
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- 2 lbs chuck roast
- 1 tbsp olive oil
- 1 tsp onion powder
- 2 cups water
- 2 tsp better than beef bouillon
- 1/2 tsp Worcestershire
- 1 tsp soy sauce 15 rhodes rolls
- American cheese
- Sliced pepperonis
- 1/4 c mayo
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- Pinch of salt
- 1/8 tsp pepper
- If making the rhodes rolls you’ll need to defrost these ahead of time, it takes a couple hours, follow the package instruction
- Turn instant pot to saute mode
- Pour in the olive oil
- Rub the salt, pepper and onion powder all over the chuck roast
- Sear all the sides
- Add the 2 cups of water and 2 tsp beef bouillon
- Put the lid on, make sure the valve is turned to closed
- Turn the instant pot to manual for 60 minutes
- Make the garlic aioli by mixing everything together and chill in the fridge until it’s time to serve
- Bake the rhodes rolls if you haven’t yet
- Let it slow release for up to 60 minutes
- Transfer the roast to a cutting board and pull apart
- Run the liquid at the bottom of the instant pot through a fat separator
- Discard the fat liquid
- To the good liquid add the worcestershire and soy sauce to make the au jus
- To assemble the sliders take a roll, cut it in half, add some shredded pot roast, a few pepperoncinis, american cheese and spread the garlic aioli on the inside half of the roll