I’m a big fan of watching chefs cook on Facebook Live. I think it’s great to get to see them cook and chat about it while they are cooking. Facebook Live is a fun place to watch because it’s live and anything can happen. That means things don’t always go as planned and the people cooking don’t always say the right thing but I like that it is real.
In fact, last summer I went to Wooster, Ohio and was able to be on a Facebook Live with Certified Angus Beef Brand when they were talking all about burgers! I had such a blast working with Chef Gavin and building a better burger in front of an audience. I’m usually fairly shy unless I’m in my classroom but my family and friends all said that I was a nature which was really nice to hear.
A few weeks ago I caught Chef Gavin talking about Instant Pot French Dip Sliders. I watched his video and was drooling by the time it was over. The thing I really liked about it was how easy it sounded. I’m all for recipes that take little effort but taste amazing, especially when I am making them for a party or a crowd. I never have enough time so it’s important to be able to make something quickly.
I made these French Dip Sliders in the Instant Pot because I wanted to make them during nap time but they are easily made in the slow cooker as well. I simply took a Certified Angus Beef brand Top Round Roast, cut it into pieces, and sauteed it in the Instant Pot. If you are using a slow cooker you can do this step in a skillet. I added in a few more ingredients and then closed the Instant Pot. It took 35 minutes plus 10 minutes of the steam releasing but my beef was ready in less than an hour. You can also do this on low in a slow cooker for 8 hours which would be great if you are getting ready for a crowd.
Once the beef comes out it needs to be shredded and then placed on the slider buns along with provolone cheese. The original recipe calls for the au jus to be strained before dipping the sliders but my husband and I both agreed that we liked getting bits of onion and garlic when we dipped the sliders into the au jus without straining it. So go ahead and do what you want with the juices, it’s up to you!
These sliders were delicious. My husband is not a fan of the slow cooker or the Instant Pot and he raved about them. I think it helps that they are finished off in the oven. Plus, who can resist a bun that is buttered and sprinkled with salt? I found the sliders to be flavorful, juicy, and perfect for game day or a party. This recipe makes 24 sliders which is a ton. I made this just for my husband, J, and I and it took us a few days to eat them all but man was it worth it. We will be making these again soon!
- 2-3 lb. top round roast, cut into 2 inch cubes (I used Certified Angus Beef brand)
- 2 t. salt
- 1 t. black pepper
- 1 T. vegetable oil
- 4 garlic cloves, minced
- 1 onion, minced
- 3 c. beef broth
- 1 t. dried thyme
- 2 packages slider buns (24 buns)
- 12 slices provolone cheese
- 2 T. butter, melted
- 1 t. garlic powder
- 2 t. salt
- Season the beef cubes with the salt and pepper.
- If using an Instant Pot place the vegetable oil in the pot and turn on the saute feature. If using a slow cooker place the vegetable oil in skillet over medium heat.
- Add the beef to either the pot or skillet and saute for 5 minutes, stirring frequently, until the beef begins to brown.
- Add in the garlic and onion and saute for 2-3 additional minutes, stirring frequently.
- If using the Instant Pot add in the beef broth and thyme then place the lid on and hit the meat/stew button. (It will cook for 35 minutes. Then let pressure release naturally for 10 minutes. Release remaining pressure manually.)
- If using the slow cooker place the beef with the onions and garlic in the slow cooker and pour the beef broth over top. Sprinkle with thyme. Cook on low for 8 hours or high heat for 4 hours.
- Remove the beef from the Instant Pot or slow cooker. Allow to cool 10 minutes then shred.
- If desired strain the au jus. Place the au jus in a saucepan over medium high heat and cook for 10 minutes to reduce.
- Preheat the oven to 350 degrees.
- Place the slider buns on cookie sheets. Then place half a slice of provolone cheese on the bottom half of each slider bun. Top each bun with a heaping amount of beef and top with the bun top.
- Brush each bun with the melted butter and sprinkle with garlic powder and salt.
- Bake for 10-12 minutes.
- Serve sliders with the au jus.
Slow Cooker Recipes
- Crock-Pot Spinach and Chicken Lasagna by A Day in the Life on the Farm
- French Dip Sliders (Slow Cooker & Instant Pot) by Hezzi-D’s Books and Cooks
- Slow Cooker Chicken Parmesan Sandwiches by Sweet Beginnings
- Slow Cooker Lamb Curry by Palatable Pastime
- Slow Cooker Maple Dijon Pork Chops by Blogghetti
- Slow Cooker Pea Soup with Potatoes and Ham by Cheese Curd In Paradise
- Swiss Steak by A Kitchen Hoor’s Adventures