Most Amazing Instant Pot “Leftover” Pot Roast Sandwiches
Leftover pot roast sandwiches are the BEST. With this simple recipe, you can use your Instant Pot to make Pot Roast Sandwiches without needing to wait for the leftover roast.
Pot Roast has long been synonymous with Sunday Dinner, but in my house, the best part is the leftovers. We can’t wait to pile the shredded meat on crusty rolls or hoagie buns the next day for a quick lunch. This recipe is an easy and delicious way to get straight to the “leftover” roast beef sandwiches!
What You’ll Need to Make Pot Roast Sandwiches in Your Instant Pot
- 1.5 cups of beef broth
- 1/8 cup of Worcestershire sauce
- 1/8 cup of soy sauce
- 1/4 cup of white sugar
- 1 Tablespoon onion powder
- 1/2 teaspoon salt
- 3-pound boneless beef chuck roast, cut in half and fat trimmed
- 1/2 cup of butter at room temperature
- 8 round sandwich buns or hoagie rolls
Optional for Serving
- Horseradish Sauce
- barbecue sauce
- onion slices
- caramelized onions
- sautéed onions
- green peppers
- provolone cheese
- Swiss cheese
How to Make Instant Pot Pot Roast Sandwiches
Step One
In a small bowl, whisk together the broth, Worcestershire sauce, soy sauce, sugar, onion powder, and salt until the sugar has dissolved.
Step Two
Place the beef into the bottom of the instant pot. Pour the broth mixture over the roast.
Lock the lid, set the pressure level to high, and manually set the cook timer to 50 minutes.
When the roast is finished cooking, allow the pressure cooker to perform a natural release, which could take about 20-25 minutes.
Using two forks, shred the meat and mix it with the sauce, coating completely.
Step Three
Heat a large skillet over medium heat and butter the cut side of each of your sandwich buns.
Set the buns, cut side down, in the pan, and allow to toast for 1-2 minutes until nice and golden brown.
Remove the toasted buns from the pan and use a slotted spoon to fill with the shredded beef.
Can I Make Beef Pot Roast Sandwiches In My Slow Cooker?
Yes, just place the beef roast in your crockpot and cover with the broth mixture. The cooking time is 8-10 hours on low heat or 5-6 hours on high heat. When the slow cooker pot roast is done cooking, shred it and service as described in the original recipe.
More Easy Dinner Ideas From Your Instant Pot
- Instant Pot Italian Beef Sandwiches With Au Jus
- Super Easy Instant Pot Tri Tip Roast Recipe
- Quick & Easy Instant Pot Crab Legs Recipe
- Easy Instant Pot Beef Pepper Steak
- Instant Pot Greek Chicken with Orzo
- Family-Friendly Instant Pot Buffalo Chicken Wraps
- Everyone’s Favorite – Instant Pot Parmesan Balsamic Pork Roast
- Easy Instant Pot Corned Beef and Cabbage Meal
- How to Cook a Frozen Chicken in Your Instant Pot
- Quick and Easy Instant Pot Mongolian Beef
- Cozy Instant Pot Beef Stew
- Best Ever Instant Pot Green Enchilada Chicken Soup
Most Amazing Instant Pot “Leftover” Pot Roast Sandwiches
Ingredients
- 1.5 cups of beef broth
- 1/8 cup of Worcestershire sauce
- 1/8 cup of soy sauce
- 1/4 cup of white sugar
- 1 Tablespoon onion powder
- 1/2 teaspoon salt
- 3- pound boneless beef chuck roast cut in half and fat trimmed
- 1/2 cup of butter at room temperature
- 8 round sandwich buns or hoagie rolls
Instructions
- In a small bowl, whisk together the broth, Worcestershire sauce, soy sauce, sugar, onion powder, and salt until the sugar has dissolved.
- Place the beef into the bottom of the instant pot. Pour the broth mixture over the roast.
- Lock the lid, set the pressure level to high, and manually set the cook timer to 50 minutes.
- When the roast is finished cooking, allow the pressure cooker to perform a natural release, which could take about 20-25 minutes.
- Using two forks, shred the meat and mix it with the sauce, coating completely.
- Heat a large skillet over medium heat and butter the cut side of each of your sandwich buns.
- Set the buns, cut side down, in the pan, and allow to toast for 1-2 minutes until nice and golden brown.
- Remove the toasted buns from the pan and use a slotted spoon to fill with the shredded beef.
