Three Envelope Picante Roast Sliders Recipes

Steps:

• 1. Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours. Shred and put on rolls with cheese and desired spread. I use the Chipotle Mayo Spread

Steps:

• Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.
• Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.
• To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.
• To Make Sliders: Preheat oven to 400 degrees F. Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms. Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. While onions are browning, use the lowest setting on the microwave to gently warm the leftover beef, just enough to take the chill off. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese. Stack the sliders on a platter and serve with condiments at the table or with a nice sauce like a Sour Cream Horseradish Sauce.

Steps:

• Whisk together water, salsa, and seasoning packets.
• Place roast in crock pot and pour seasoned mixture over roast.
• Cook on low for 8-10 hours.
• Shred beef.
• To make sliders: Cut each roll in half and place on a baking sheet.
• Place a slice of swiss cheese on each roll.
• Place baking sheet in oven and broil for 1-2 minutes until rolls are golden and cheese is melted.
• For chipotle sauce mix together sour cream, chili sauce and horseradish sauce.
• Remove rolls from oven and place a spoonful of shredded beef on bottom part of roll.
• Spread chipotle sauce on the top half of roll.
• Place top half on beef to make the slider.

Steps:

• 1. If desired brown outer edges of roast in pan, if not place in crock pot
• 2. In a bowl mix water with 3 envelopes of mixes until well blended, pour over roast in crock pot. (If the mixes are too overwhelming use 1/2 of all packages)
• 3. cook on high for 4 hours or low for 8 hours

Steps:

• Whisk together water, salsa, dry onion soup mix, Italian dressing mix, and Au Jus mix.
• Spray slow cooker with non-stick cooking spray and place roast inside.
• Pour seasoning mixture over roast.
• Cover and cook on low for 8-10 hours.
• Cut each roll in half and place on a baking sheet.
• Place a slice of Swiss cheese on the bottom half of each roll.
• Place baking sheet in oven with broiler on low. Broil for 1 minute or until edges of the rolls are golden and cheese has melted. (be sure to watch them closely so they don't burn).
• Remove baking sheet from oven.
• Place a spoonful of shredded beef on top of each roll with swiss cheese on it.
• Mix sour cream, chili sauce and horseradish sauce until well combined and spread on the top half of each roll.
• Assemble each slider by placing the top half of the roll on top of the bottom.

Steps:

• 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.