Instant Pot Pot Roast Sandwiches

Instant Pot Pot Roast Sandwiches are one of the best things to happen to pot roast, with the tender beef, delicious caramelized onions, sauteed mushrooms, homemade chipotle aioli, and melty provolone cheese, you cannot go wrong with these shredded beef sandwiches.

These are very similar to Italian beef sandwiches and our Instant Pot French dip sandwiches but have a little bit of a twist to them since they have the sauteed onion and mushrooms that add to the delicious flavor of this Instant Pot recipe. 

The best part is that all of the flavor develops in the Instant Pot for the deli-style roast beef, making this one of those super easy dinner recipes you are going to love. Quickly make up the sauce and caramelized onions and you are all ready to go!

Ingredient Notes

For the Pot Roast 

• Meat: beef chuck roast (chuck) you can find a the butcher or grocery store
• Seasonings: salt, black pepper, garlic salt, dried time, minced garlic, dried rosemary
• Oil: olive oil is great when making tender roast
• Broth: beef broth
• Onion: you will needed chopped yellow onion  
• Sauces: you will need a little bit of Worcestershire sauce and soy sauce

Topping

• Butter: unsalted butter, but if you use salted butter omit at least half of the salt from the topping recipe 
• Onions: thinly sliced onions
• Mushrooms: for this beef roast you will need sliced cremini mushrooms 
• Seasonings: salt and black pepper

Chipotle Aioli 

• Mayo: mayo works great as it is not as sweet as mayonnaise 
• Sause: adobo sauce from chipotles in adobo, you can find this in a can at your local grocery store by the Mexican ingredients 
• Seasonings: garlic powder, salt and black pepper

For the Sandwiches 

• Bread: you will need thick slices of crusty sourdough bread 
• Mayo: for this part, you can use either mayonnaise or regular mayo
• Cheese: deli slices of provolone cheese
• Butter: soft unsalted butter

How to make Instant Pot Pot Roast Sandwiches:

Pot Roast

1. Season and sear. Season the pot roast with salt, pepper, and garlic salt. Set the Instant Pot to saute and heat the olive oil in the bottom of the Instant Pot. Add the pot roast. Sear for 2 minutes on either side. Transfer the meat to a plate and set aside.
2. Load the Instant Pot. Add the beef broth, onion, and garlic to the Instant Pot. Set the seared pot roast on top of the onions. Drizzle the Worcestershire sauce and soy sauce over the meat and season with thyme and rosemary. 
3. Cook. Seal the Instant Pot and cook on high pressure for 40 minutes followed by a natural release. 
4. Rest. Transfer the meat to a cutting board and allow it to rest for 10 minutes. You can discard the remaining contents of the Instant Pot. 
5. Slice. Thinly slice or shred the pot roast and set aside. 

Topping 

1. Caramelize the onions. Melt the butter over medium heat in a large skillet. Add the onions and saute until caramelized. If the pan starts to dry up, add a splash of water or beef broth. 
2. Saute the mushrooms. Add the mushrooms to the skillet, season with salt and pepper, and saute until golden brown. Turn off the heat and set aside. 

Chipotle Aioli 

1. Whisk. Whisk together the mayo, adobo sauce, and garlic powder
2. Season. Taste and season with salt and pepper if desired. 

Sandwiches

1. Assemble. Brush the outside of each slice of bread with mayo. Brush the inside with aioli. Arrange ¼ of the sliced or shredded pot roast over a slice of bread (aioli side) and top with ¼ of the mushroom mixture and 2 slices of cheese. Close the sandwich with another slice of bread. Repeat with the remaining ingredients to make 3 more sandwiches. 
2. Melt. Heat a large heavy bottom skillet over medium heat. Add the butter and let it melt. Add the sandwiches (you may need to do this in batches) and cover the pan. Cook for 3 minutes. Flip, replace the lid, and cook for an additional 3 minutes or until the cheese has melted.

Storage Instructions:

Fridge: Place the leftovers of the roast beef sandwich meat into an airtight container once it has cooled down to room temperature and place it in the fridge for up to 5 days. Store the aioli in a separate container and put it in the fridge to up to 5 days.

More Instant Pot Recipes You’ll Enjoy:

• Instant Pot Chicken Thighs with Lemon Pepper Glaze Recipe
• Instant Pot Chili Beef Burritos Recipe
• Instant Pot Sweet Baby Ray’s Chicken
• Instant Pot Ground Beef Burrito Bowls