Beef Salad for Sandwiches is perfect as a sandwich filling or as a spread casual get-togethers and even elegant parties. It’s all in the presentation with this one.
It is easy enough that even beginners should be able to pull off beef salad. This calls for a food processor or a blender, but it can be diced finely. It will not be as smooth as if a blender or food processor had been used, so it will probably be best left as a sandwich filling this way. A grinder should also work.
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, and 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, blue cheese spread, and crudites.
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.
I love adding this broth to my Beef & Noodles.
I use salad dressing, like Miracle Whip, for my Beef Salad, but feel free to use mayonnaise. Add some sweet pickle juice for added sweetness, since you will losing it when you replace the Miracle Whip.
Serve this with crackers, crostini, and/or vegetable sticks for a party. Served with vegetables, beef salad is gluten and dairy free.
My absolute favorite way to eat this is with plain saltines. It has nice sweet and salty balance going on. Buttery crackers are good too, just a little sweeter than saltines.
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.
As with many of my recipes, I encourage you to leave out the parts you don’t like and expe
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.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 4 cups
- Category: Appetizer
- Method: Simmer & Chop
- Cuisine: American
- 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
- Place beef broth and roast in a large pot.
- Add enough water to cover 2/3 of the roast.
- Place lid on pot and bring to a boil on the stovetop.
- Reduce heat to simmer.
- Simmer under roast is tender. 3 to 4 hours.
- Removed from heat.
- Remove roast to cool.
- Save broth for another use or discard.
- Using a food processor or a blender, process beef until it is fine crumbles, but not a paste.
- Dump beef into a large bowl.
- Add grated onions to beef and mix well.
- Add remaining ingredients and mix until well incorporated. More salad dressing can be added 1 tablespoon at a time until desired consistency is reached.
- Place into a covered container and refrigerate for at least 4 hours to allow flavors to meld.
A slow cooker can be used to cook the roast, 6 to 8 hours on low.
- 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
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