Ingredients

The following ingredients have 6 Servings
  • 1 cup salsa
  • 1 ounce dry onion soup mix ((1 packet))
  • 1 ounce dry Italian salad dressing mix ((1 packet))
  • 1 ounce dry Au Jus mix ((1 packet))
  • 2 ½ pounds beef roast (rump roast or chuck roast work great)
  • 1 cup water
  • 12 King's Hawaiian Rolls
  • 4 ounces Swiss cheese slices ((6 slices halved))
  • ¼ cup sour cream
  • 2 Tablespoons chili sauce
  • 1 ½ teaspoons creamy horseradish sauce

Instruction

  • 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.