I just got an instant pot and this was one of the very first recipes I made in my pot. I wanted to make a dish for a party that would work well in the IP (or if needed, the slow cooker.) So the Instant Pot has features to sear, then pressurize, so it was really great to only make it on dish. I also went ahead and made the meat the day before and just warmed it back up after slicing the meat. It stayed warm in the pot during the party, with the au jus.

As we had people mingling and grabbing food on their own, each person made their own sliders. However, if you want to make a tray for another party or tailgate, you can bake them with buttered tops too.

Beware though, these will disappear quickly! We had none leftover at all!

Ingredients:

  • 2 lb beef shoulder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons canola oil
  • 1 box/ 4 cups low-sodium beef broth
  • 4 sprigs fresh thyme
  • 2 packages rolls (like Hawaiian rolls)
  • 12 slices provolone cheese
  • Horseradish Mayo
  • (optional) 2 tablespoons butter, melted
  • Coarse salt for topping

Instructions:

Set Instant Pot to Saute and add oil while you season the meet with salt and pepper. Brown beef on both sides.

Add beef broth (and aromatics if you have any available: thyme, garlic, onions, etc.) Pressurize Instant Pot and set timer for 35 minutes. Release steam from Instant Pot and remove lid. Slice meat and put back into juice to stay warm. (I made this step ahead of time, so I allowed the beef and broth to cool, then sliced the next day.

Prepare rolls by adding the horseradish mayo and provolone cheese. Top with sliced beef. (optional: Toast sandwich at this point.)

Serve with a warm cup of jus for dipping! Yum!

(If you want to make the tray, preheat oven to 300 degrees, and make a tray of the rolls. Top with melted butter and warm through, approximately 15 minutes.)

Andy was very willing to lick the plate clean!

One Reply to “French Dip Sliders”

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