Slow Cooker Pot Roast on a Roll

If you know me well, you know I can not pass up a good Pot Roast. I was so intrigued by this recipe, because I had never tried roast quite like this. 

And for this self-proclaimed Pot Roast connoisseur, I was not disappointed. I loved everything about it from the juice, to the creamy chipotle sauce, to the scrumptious slice of Pepper Jack cheese.

Yummmm!

You can find the original recipe here and below is how I made it :)

Ingredients

1 3-4 lb beef roast
1 cup water
1 cup salsa

1/2 envelope Lipton's onion soup mix
1/2 envelope Hidden Valley Homemade Italian dressing mix
1 envelope Au Jus gravy mix

1 pack King's Hawaiian Rolls

Sliced Sargento Pepper Jack cheese 

Creamy Chipotle Sauce

1/3 cup sour cream

2 TBS Chili Sauce 

1 1/2 tsp Creamy Horseradish Sauce

Directions

Cut each Hawaiian roll in half and place on a baking sheet. Place a slice of Pepper Jack cheese on the bottom half of each roll. Place the baking sheet in the oven with broiler on low. Broil for about 1 minute until the edges of the rolls are golden and toasty and the cheese is nice and melted. Please keep a close eye on the rolls to make sure they do not burn!! Remove the toasted rolls from the oven :)

Pile some shredded beef on top of the Pepper Jack cheese. Spread the chipotle sauce on the top half of the roll. Now place the top half of the roll on to the bottom half. 

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