I've made this a few times already, but we just love it. It is hands-down the very best roast I have ever had in my life. And that's coming from a woman who normally can't stand beef roast. The entire family LOVES it. I did the sliders, since we all love the Hawaiian rolls. For the kids, I didn't do the chipotle sauce. I simply put ketchup on theirs. The first time I made it, I was looking for the salsa on the Mexican foods aisle and came across a Taco Bell brand of Creamy Chipotle Sauce, so I just used that instead of following that portion of the recipe. Loved that too, so we'll definitely use it again next time. I cannot rave enough about this one. You have the salty of the meat/gravy combo, the sweetness of the rolls, and the slight spiciness of the chipotle sauce. It is pure perfection. The only downside is when you cook it on a Sunday and have to sit and smell the amazing smell of it all day when you know you can't eat it yet. :)
SLOW COOKER THREE ENVELOPE POT ROAST SLIDERS
(willowing3 ~ via Six Sisters' Stuff)
1 (3-4 lb) beef roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix
Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.
Three Envelope Pot Roast recipe (above), shredded
1 pkg. King's Hawaiian Rolls
Sliced Swiss cheese (1 slice per slider)
Creamy Chipotle Sauce (recipe below)
Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.
Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.
Creamy Chipotle Sauce:
1/4 cup sour cream (I used fat free)
2 Tbsp chili sauce
2 tsp creamy horseradish sauce (I used Kraft)