Slow Cooker 3 Envelope Pot Roast and Swiss Cheese Sliders

3 Envelope Pot Roast is slow cooked and the juices thickened to create a flavorful gravy. Add this to bakery buns with Swiss cheese and quickly bake to make delicious pot roast sliders.

this recipe

Three ingredient pot roast in the slow cooker is a favorite at my house. I’ve tried quite a few pot roast recipes over the years and this one is the winner!

Cooking it in the slow cooker makes it super simple to make. After cooking on low for about 8 hours you will have wonderfully tender and flavorful shredded beef.

The juices from the roast are thickened to make a gravy then everything comes together into the sliders which you pop in the oven to get the cheese melted and the buns toasted. Enjoy!

Looking for more dinner recipes? Check these out!

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3 Envelope Pot Roast Sliders with Swiss Cheese – Slow Cooker

Ali @ Jamhands.net

3 Envelope Pot Roast is slow cooked and the juices thickened to create a flavorful gravy. Add this to bakery buns with Swiss cheese and quickly bake to make delicious pot roast sliders.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 18 sliders

Calories 195 kcal

Equipment

• Slow Cooker
• Baking Sheet

Ingredients

  

1x2x3x

• 3 to 4 pounds beef roast
• 1 envelope ranch dressing mix
• 1 envelope Italian seasoning and dressing mix
• 1 envelope brown gravy mix
• ¾ cup water

Cornstarch Slurry:

• 1 Tablespoon cornstarch
• 3 Tablespoons cold water

Slider Assembly:

• 18 each bakery rolls
• 2 Tablespoons butter softened or melted
• 9 slices Swiss Cheese cut in half. Use full slices per slider if you prefer.

Instructions

 

• Lightly grease slow cooker. Set to low. Place roast in slow cooker.
• In a small bowl, combine the dressings and gravy mix with water. Stir well. Pour over the roast.
• Cover and cook on low for 8 hours, or until the roast easily shreds and is tender. If it is still tough, it needs to cook longer.
• Preheat the oven to 450-f while you prepare the meat and gravy.
• Using a large slotted spoon, separate the beef from the juices, reserving the juice. Shred the beef with two forks. Pour the roast juices into a saucepan over medium-high heat.
• Create a cornstarch slurry using 2 Tablespoons cornstarch and 1 Tablespoon cold water. Stir well to combine then add to warmed roast juices. Bring to a simmer until gravy thickens. Add more cornstarch slurry if you’d like it thicker. Add the finished gravy back to the shredded beef.
• Line a large baking sheet with parchment or foil. Slice the bakery rolls in half. Lightly butter the top and bottom of the rolls if desired. To both cut halves add Swiss cheese. Top one half with shredded beef and gravy. Bake for about 5 minutes until the cheese is melted. If desired, broil it for 1 minute to crisp up the rolls and cheese. Combine the two sides to create the slider and serve hot.

Nutrition

Calories: 195kcalCarbohydrates: 3gProtein: 17gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 292mgPotassium: 257mgFiber: 1gSugar: 1gVitamin A: 119IUCalcium: 92mgIron: 2mg

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