Servings: 12 servings
Calories: 314kcal
Ingredients
The Beef
- 1 2-3 lb beef chuck roast
- 2 tablespoon tomato paste
- 1 tablespoon extra virgin olive oil
- 1 med yellow onion, rough chopped
- 1 head garlic, top sliced off to expose cloves
- 4 cups beef broth
- 2 tablespoon Worcestershire sauce
- 2 tablespoon mushroom powder
- 2 tablespoon dried thyme
The Slider Sauce and Assembly
- 1 package slider or pull apart buns I used savory butter packaged buns
- 1 pkg sliced provolone
- 2 tablespoon mayonnaise
- 2 tablespoon whole grain mustard
Garlic Butter
- 4 tablespoon butter, melted
- ¼ cup parmesan cheese
- 1 tablespoon sesame seeds
- kosher salt and fresh ground pepper, to taste
Instructions
The Beef
- Set the Instant Pot to high sauté and season both sides of the roast liberally with salt and pepper. Sear both sides of the roast in extra virgin olive oil until a deep caramelization occurs - approximately 3-4 minutes per side. Remove the roast and set aside.
- Add the tomato paste to the instant pot and stir continuously until the paste turns a deep brick red. Deglaze with the beef broth and scrape any of the brown bits from the bottom of the pot.
- Next, add the onions, garlic, mushroom powder, dried thyme, and the Worcestershire sauce to the broth mixture and stir to combine. Carefully, place the seared chuck roast back into the pot.
- Cook on high pressure for 80 minutes. After the 80 minutes, let it depressurize naturally for 10 minutes. After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid.
- Remove the lid, and carefully remove the chuck roast, shred the beef and set aside.
- Strain the cooking liquid and add to a pot to simmer. This will be the au jus. Let this simmer until you are finished baking the sliders. Reserve 4-5 cloves of garlic.
Slider Sauce and Assembly
- Holding the top of the slider or pull apart buns with the palm of your hand, carefully slice the buns in half with a serrated knife in an even horizontal cut. Keep the buns connected so that you basically have a top bun and a bottom bun.
- Place the bottom bun onto a parchment paper lined baking sheet. Mix the mayonnaise and whole grain mustard together. Spread half of the mixture onto the bottom bun and the other half onto the top bun.
- Next, layer the shredded beef, then the provolone onto the bottom bun. Add the top bun.
Garlic Butter
- Mash the reserved cooked garlic cloves and mix into the butter, parmesan cheese, sesame seeds, salt and pepper.
- Brush the top bun with the melted garlic butter mixture. Bake 20 minutes in a preheated 400° oven. Remove and let cool slightly.
- Pull apart, dip into the au jus, and enjoy!
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 20g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 372mg | Potassium: 497mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 4mg
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