Roast Beef Salad
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Turn leftover pot roast into creamy Roast Beef Salad that’s perfect for sandwich fillings or a fancy cracker spread. Ready in under 5 minutes!
I make a roast with potatoes about once a month just so I can have the beef leftovers for this recipe.
It’s a little bit sweet from the pickle relish and salad dressing so it pairs perfectly with salty crackers. It’s also a perfect filling for a beef salad sandwich like your grandma used to make.
I have also been known to cook an entire roast just for this to serve as an appetizer spread for cocktail parties. People always ask where I bought it.
Ingredients
Instructions
- Grind or finely mince 2 cups of leftover roast and 1 tablespoon of diced onion and place into mixing bowl. Also, grind or finely mince the sweet pickles now if using as a substitute. (Photo 1)
- Add 1/2 cup of salad dressing, like Miracle Whip, and 1 tablespoon of sweet pickle relish. (Photo 2)
- Mix to combine. Additional salad dressing can be added 1 tablespoon at a time if you want a wetter spread. (Photo 3)
- Taste it then add salt and ground pepper as needed.
Substitutes
Salad Dressing – I prefer mine a little on the sweeter side so I use, Miracle Whip. You can swap this out with mayonnaise. Anytime I use mayonnaise I always add a bit more relish or some sweet pickle juice.
Relish – You can also substitute this with a sweet pickle or two. Dice those up and grind them with the beef and diced onion. You’ll also want to add about a teaspoon of sweet pickle juice when adding the other ingredients.
Tips For Success
- Using a food processor or grinder are the simplest ways to grind your leftover roast.
- If you don’t have a processor or grinder, use a sharp knife to finely chop the beef.
- Add more salad dressing 1 tablespoon at a time if you want it “wetter”.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
I don’t recommend freezing because of the salad dressing, or mayonnaise. Those just don’t freeze well.
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Roast Beef Salad
Equipment
Ingredients
- 2 cups leftover roast beef cubed
- 1 tablespoon diced onion
- 1 tablespoon sweet pickle relish
- 1/2 cup salad dressing i.e. Miracle Whip
- Salt to taste
- Pepper to taste
Instructions
- Add the leftover roast and onions to a food processer and pulse 10 to 12 times. Additional processing will result in a finer texture.
- Place the ground mixture into a mixing bowl and add the salad dressing and relish.
- Stir to combine.
- Taste the beef salad and add salt and pepper to taste.
- Serve as a sandwich filling or cracker spread.
Notes
Mayonnaise with additional pickle relish or sweet pickle juice can be used as a substitute for Miracle Whip.
1 sweet pickle or 2 midget sweet pickles finely minced plus 1 teaspoon of pickle juice can be used as a substitute for sweet pickle relish.
Serve as the filling for a roast beef salad sandwich or an appetizer cracker spread.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Originally Published October 2016.
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
My aunt used to make these when I was younger and it was fantastic sure miss those days it’s a blast from the past! So we have leftover roast beef and I am going to make this recipe this weekend Thanks for sharing
Hi Jeff!
I hope you like it as much as I do!
If you don’t have a processor what’s the best way to get it minced like when we were young? Thanks!
Hi Teresa!
When I was young, they were using a grinder for this. I use a food processor now, but here’s how I would do it by hand:
Start with a cold roast (it’s easier to cut). Slice it as thin as you can, then stack a few slices and cut them into thin strips. Turn those strips on your cutting board so they are parallel and cut across them to make small dice. If you want it finer, push all your diced meat into a pile and rock your knife through it a few times, then repeat until it’s the texture you want. Hope this helps!
Happy Holidays!
We have leftover roast beef and I was thinking of meat salad sandwiches and I saw this recipe so I am going to make it this weekend! My aunt used to make these for us when I was younger and they were fantastic!
I make this a lot. Always made beef salad sandwiches for the guys making hay for their afternoon break. I am wondering if there is a way to cut down on the sodium. I love this stuff but too much salt.
Hi Marge!
Thanks for your comment, I checked the sodium, and the way it calculated must have been using cooked roast beef, the kind you get at the deli. I adjusted it to be just beef and that reduced the sodium considerably! Thanks for catching that! I love salt and have never found this too be salty, unless I heavily salted my pot roast first.
You lost me with miracle whip. That and spin blend are not allowed in our home. I only use real mayo to make roast beef salad and it’s worth it
Hi Kerry!
You can use mayo in this recipe, but since we like it a bit on the sweeter side, I would add some sweet pickle juice.
When I way little I remember my Mom making this roast beef spread, but I forgot all about this. I will definitely make it this week. Thank you for sharing this recipe.
Hi Jackie!
I’m happy to hear you found this recipe that reminds you of the past! I’d love to hear how it goes.
Cheers!
I made this last week from some leftover steak and woke childhood memories of my mom making salad spread out of just about any kind of leftover: beef, chicken, pork, whatever. If there wasn’t enough leftover for a meal, it could always be stretched out to make sandwiches for everyone. I love it that you’ve elevated this simple fare to a party hors d’oeuvre – I can’t wait to try it out at my next dinner gathering!
BTW, I’m with the “celery and onion” crowd. Even ground relatively fine, the celery adds a bit of crunch that compliments the other textures.
Hi Bob!
Thanks for visiting! I’m always surprised when guests think beef salad is a fancy appetizer. Short of the time it takes to make the roast, this is one of the quickest and easiest dishes I make for parties.
Cheers!
My first husband’s aunt used to make this for Sunday supper, I always loved it. I have been making it this exact way for fifty years. Love it on fresh bread
Hi Maratha!
Thanks for stopping by and leaving a comment! I love it that way too.
Cheers!
I’ve been looking for a beef salad recipe for years. Over 30 years ago I went with my parents to Lancaster PA. We had dinner in an Amish restaurant that brought out a dish of beef salad and also ham salad. I have had no problem getting a ham salad recipe but one like that Amish dinner for beef salad has been impossible until now. Thanks for putting this on your site!
Hi Elizabeth!
Thanks for taking the time to let me know that you found a recipe you needed. This is one of my favorite and most used recipes! I hope you enjoy it as much as I do.
Cheers!
Easy recipe, and delicious!
Hi Deb!
Thanks for stopping by again! So glad you liked it!
Happy Easter!
Grew up on this stuff… but mom used celery and onion… not the pickles or pickle juice and mayonnaise… no beef broth either… and yes it was made using a meat grinder as well…. I use my food processor and use her “unwritten recipe” as well… so yummy…. grew up with ham salad, pimento cheese and tenderloin salad too!
Hi Dawn!
I’ve never tried it with celery and onions but it sounds delicious and I might give that a try since I make this a lot for holiday parties! I only use the beef broth for cooking a roast specifically for this recipe. Leftover roast just doesn’t make enough for parties. I love that you know what ham salad is, the first time I tried to serve it someone here in Oklahoma they weren’t impressed! I love ham salad too!
Thanks for sharing!
Cheers!
I definatly have to try this. I belong to a parrot rescue group and we meet once a month and we have a potluck. This will be a welcome change. Thank you.
Hi Marie!
Thanks for stopping by! Come back and let us know how your group likes it!
Cheers!
This is the first time I’ve ever seen this recipe outside of my family! This was always on the menu for Christmas Eve at my great Geandma’s house! (She made hers with a grinder!) This was a casual get together with people arriving at different times. Roast beef salad, a big sandwich sliced ham, fresh bread, chips, dips, fresh veggies and heavenly desserts were perfect for this type of event. You just took me back in time!
Hi Jackie!
Thanks for sharing your memory! I love it!
Cheers!