Beef Salad

Beef Salad on cracker topped with sun-dried tomatoes and crudites on wood cheese board

Beef Salad is perfect for elegant cocktail parties and casual get-togethers.  It’s all in the presentation with this one.

It is easy enough that even beginners should be able to pull off beef salad so long as they own a food processor or blender.  I might be possible to mince the meat with a knife, but I have never done it.  I am too lazy for all of that, and patience is NOT by strong suit.

This recipe can be scaled down to use leftover roast beef.  I used to make it this way until I discovered that so many people liked it that I actually needed to make a full roast just for beef salad.  This is another one of those dishes that I carry to others’ parties as an appetizer.


It is also something I make regularly around the holidays.  It nice to have it handy for unexpected guests and it works well pre-dinner munchies.  It has enough substance to hold folks over for any unexpected dinner delays, but it isn’t similar to anything I have made for actual dinner.

When I am serving this as part of a cocktail party spread, I serve it alongside marinated olive salad and a blue cheese spread.

You can make this as creamy as you’d like, but I make mine in a pate consistency, minus any organ meat.  This girl does not do organ meat, yuck and double yuck.

The leftover broth from cooking the roast can be used for another dish.  If I don’t intend to make soup or noodles in the near future, I freeze the broth for another day.  No need wasting a perfectly good beef broth.

Serve this with crackers, crostini, and/or vegetable sticks for a party.  Served with vegetables, beef salad is gluten and dairy free.

Beef salad also makes a great sandwich with some added thinly sliced onions.  Who am I kidding, it is delicious plain on the end of a spoon too.



Beef Salad

Beef salad starts with a cooked roast and ends as a delicious spread that can be used for cocktail parties, as a holiday appetizer, or game day munchies.

  • Author: Beth Mueller
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 4 cups


  • 1 can condensed beef broth
  • 2 pound beef roast
  • 3 tablespoons grated onions
  • 1 cup salad dressing, IE Miracle Whip
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt


  1. Place beef broth and roast in a large pot.
  2. Add enough water to cover 2/3 of the roast.
  3. Place lid on pot and bring to a boil on the stovetop.
  4. Reduce heat to simmer.
  5. Simmer under roast is tender.
  6. Removed from heat.
  7. Remove roast to cool.
  8. Save broth for another use or discard.
  9. Using a food processor or a blender, process beef until it is fine crumbles, but not a paste.
  10. Dump beef into a large bowl.
  11. Add grated onions to beef and mix well.
  12. Add remaining ingredients and mix until well incorporated. More salad dressing can be added 1 tablespoon at a time until desired consistency is reached.
  13. Place into a covered container and refrigerate for at least 4 hours to allow flavors to meld.


  • Serving Size: 2 Tablespoons
  • Calories: 85
  • Sugar: 0.7 g
  • Sodium: 169 mg
  • Fat: 4.3 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 2.1 g
  • Fiber: 0 g
  • Protein: 9.1 g
  • Cholesterol: 27 mg

Other Appetizers to Try:

Crab Stuffed Mushrooms

Tomato Mozzarella Bruschetta

Flat Burger Sliders



Beef salad starts with a cooked roast and ends as a delicious spread that can be used for cocktail parties, as a holiday appetizer, or game day munchies.
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