Instant Pot Balsamic Beef Sliders with Roasted Onions and Horseradish Cream

This sweet and tangy Instant Pot balsamic beef is the perfect weeknight meal as it’s juicy, tender and effortless. With the holidays coming up create a fun party appetizer by making these mini balsamic beef sliders open faced or create a make your own beef slider bar with your favorite toppings! 

Shop 100% Pasture-Raised, Grass Fed & Finished Beef Cross Rib Roast 

What is a Cross Rib Roast?

Cross Rib Roasts are another popular cut for pot roasts. It's located lower down the shoulder as it connects with the rib portion of the animal. This location makes it a little less tender but its lack of shredability is made up by its deep beef flavor. This roast when braised, like pot roast, creates a beautiful silky broth. To get this roast to shred it's best when cut into smaller chunks for low and slow cooking or pressure cooking. 

Instant Pot Balsamic Beef Sliders with Roasted Onions and Horseradish Cream

1. Open and remove the roast from the packaging. Place on a large plate, pat dry with paper towels and sprinkle salt over the roast. Let sit at room temperature for about 20 minutes before cutting.
2. Place roast on a cutting board and cut into 2 x 2 inch squares pieces.
3. On the Instant Pot select the ‘Saute’ function. When the pot gets hot, add the tallow. Then add the roast pieces and sear for about 2 minutes on each side until browned. Press the ‘Cancel’ function. Let the roast pieces continue to brown in the Instant Pot.
4. In a glass measuring cup, mix together balsamic vinegar, soy sauce, beef bone broth, minced garlic, honey and salt. 
5. Add the quartered onions, sprig of rosemary and bay leaf on top of the meat. Then slowly pour the balsamic mixture over the roast pieces. Using tongs make sure to lift the pieces so the mixture gets underneath the roast.
6. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 60 minutes.
7. When the 60 minutes are up, let the Instant Pot naturally release pressure for 10 minutes before opening the steam valve and removing the lid.
8. Remove the roast pieces and set on a cutting board. Let sit for about 10 minutes before using a fork to shred meat. Reserve the cooking liquid to pour on top of meat, if desired. Taste and adjust seasoning as needed.
9. Store leftover shredded meat and sauce separately in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

1. Preheat oven to 400 degrees F.
2. Remove the peel from the onion and slice into ¼-inch thick steaks. Carefully separate into individual rings.
3. Spread the onions onto a single layer on a parchment lined sheet tray. Drizzle the onions in avocado oil and toss to fully coat. Sprinkle with salt.
4. Roast the onions for about 15 minutes or until they are soft and golden brown, making sure to stir the onions halfway through.
5. Remove the onions from the oven and set aside to build mini sliders.

1. Slice the rosemary mini rolls in half and toast under the broiler.
2. Spread horseradish cream over both sides of the roll.
3. Add a good handful of shredded balsamic beef onto the roll and top with roasted onions and arugula.
4. Serve and enjoy