Instant Pot Pot Roast Sandwiches

These Instant Pot pot roast sandwiches skip the wait for leftovers. You make the roast specifically for the sandwiches, and the whole thing comes together in about an hour.

These sandwiches get made on purpose, not as leftovers the day after a pot roast dinner. The idea is simple: you make the roast specifically to pile onto sandwiches, and the Instant Pot gets it done in about an hour.

The beef cooks in a savory mix of beef broth, Worcestershire, soy sauce, and a little sugar. When it comes out of the pressure cooker, it shreds easily and goes right back into all of those cooking juices. The buns get buttered and toasted in a pan, and that is really all there is to it.

What I really like about this one is that it scratches that leftover roast beef sandwich craving without having to plan a whole pot roast dinner the night before. It is a good meal to have on a weekend afternoon when you want something satisfying but do not want to spend a lot of time in the kitchen.

Why You’ll Love This Recipe

• This recipe makes pot roast specifically for sandwiches, so you do not have to wait for leftovers.
• The Instant Pot gets the beef tender and shreddable in about 50 minutes.
• The beef cooks in its own flavorful sauce, which keeps everything moist and seasoned all the way through.
• Toasting the buttered buns in a skillet takes just a couple of minutes and makes a real difference in the final sandwich.
• This recipe makes eight sandwiches, so it feeds a crowd or gives you good leftovers the next day.

What Makes This Recipe Work

• Chuck roast is the right cut here because it has enough fat marbled through it to become tender under pressure. A leaner cut would not shred as well.
• Cutting the roast in half before it goes into the Instant Pot helps it cook more evenly and makes it easier to shred afterward.
• The combination of Worcestershire, soy sauce, and a little sugar creates a savory-sweet cooking liquid that builds a lot of flavor without a long ingredient list.
• Shredding the beef directly into the cooking juices means every bite of the sandwich is well-seasoned and stays moist.
• Toasting the buns in butter adds a little crunch and keeps them from getting soggy under the juicy beef.

What You’ll Need to Make Pot Roast Sandwiches in Your Instant Pot

For the Beef:

• 3-pound boneless beef chuck roast, cut in half and fat trimmed
• 1.5 cups beef broth
• 1/8 cup Worcestershire sauce
• 1/8 cup soy sauce
• 1/4 cup white sugar
• 1 tablespoon onion powder
• 1/2 teaspoon salt

For the Sandwiches:

• 8 round sandwich buns or hoagie rolls
• 1/2 cup butter, at room temperature

Optional toppings:

• Horseradish sauce
• Provolone or Swiss cheese
• Caramelized onions or sautéed peppers

How to Make Instant Pot Pot Roast Sandwiches

Mix the Cooking Liquid

In a small bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, sugar, onion powder, and salt until the sugar has dissolved.

Cook the Beef

Place the chuck roast halves into the bottom of the Instant Pot and pour the broth mixture over the top. Lock the lid, set the pressure level to high, and set the cook timer to 50 minutes.

Release the Pressure

When the cook time is up, allow the Instant Pot to do a natural pressure release. This takes about 20 to 25 minutes. Do not rush this step since the beef continues to tenderize during the release.

Shred the Beef

Use two forks to shred the beef directly in the pot. Stir the shredded meat into the cooking juices so everything is well-coated.

Toast the Buns

Heat a large skillet over medium heat. Butter the cut side of each bun and place them cut-side down in the pan. Toast for about one to two minutes until golden brown.

Build the Sandwiches

Use a slotted spoon to pile the shredded beef onto the toasted buns. Add any optional toppings and serve while everything is hot.

Make It Your Way

• Add a layer of provolone or Swiss cheese over the hot beef and let it melt for a minute before serving.
• Top with caramelized onions or quick-sautéed green peppers for extra flavor and texture.
• Stir a spoonful of horseradish into the cooking juices before shredding for a little heat throughout the beef.
• Serve on hoagie rolls instead of round buns if you want a larger sandwich.

Can I Make These in a Slow Cooker?

Yes. Add the beef and broth mixture to the slow cooker and cook on low for 8 to 10 hours or on high for 5 to 6 hours. Shred the beef into the juices and toast the buns as described above.

What to Serve With It

• Quick & Easy Carolina Coleslaw is a fresh, crunchy side that balances the richness of the beef really well.
• Quick & Easy Crispy Roasted Potatoes are simple and satisfying alongside these sandwiches.
• Everyone’s Favorite Ramen Noodle Broccoli Slaw Salad adds great crunch and a little contrast to the meal.

Simple Tips

• Cut the roast in half before it goes into the Instant Pot so it cooks evenly and shreds more easily.
• Do not skip the natural pressure release since the beef keeps tenderizing during those extra 20 to 25 minutes.
• Shred the beef directly into the cooking juices so the meat stays moist and seasoned all the way through.
• Toast the buns right before you are ready to build the sandwiches so they stay crisp under the beef.

Final Thoughts

This is one of those recipes that is worth making on its own merits, not just when you happen to have pot roast leftovers. The Instant Pot does the hard work, the beef comes out tender and full of flavor, and the whole meal comes together in a little over an hour.

Once you make these, you will probably stop waiting for the day-after version.