Instant Pot Pot Roast Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pot roast with mushrooms, caramelized onions, and adobo sauce served on bread with provolone. A rich, satisfying dinner sandwich elevated by pressure cooker efficiency.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds beef pot roast ((chuck roast))
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic salt
- 1 Tablespoon olive oil
- 1 cup beef broth
- ½ yellow onion (chopped)
- 2 garlic cloves (minced)
- 1 ½ Tablespoon Worcestershire sauce
- 1 Tablespoon soy sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 Tablespoon butter
- 2 onions (thinly sliced)
- 8 ounces sliced cremini mushrooms
- 8 Tablespoon mayonnaise
- 2 ½ Tablespoon adobo sauce ((from chipotles in adobo))
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 8 thick slices crusty sourdough bread
- 4 Tablespoon mayonnaise
- 8 slices provolone
- 1 ½ Tablespoon butter (more if needed)
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 30m
- Sodium
- 3981mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1596mg
- Calcium
- 569mg
- Iron
- 18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 3981MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.