Roast Beef Salad is perfect as a sandwich filling or as a spread for casual get-togethers, grazing tables, 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 a roast 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 would 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 cook a full roast just for beef salad spread.
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 a 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, just ewww.
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 use salad dressing, like Miracle Whip, for my Beef Salad, but feel free to use mayonnaise.
Add some sweet pickle juice since you will be 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. Perfect for low-carb, paleo and keto diets too!
My absolute favorite way to eat this is with plain saltines. It has a nice sweet and salty balance going on.
Buttery crackers are good too, just a little sweeter than saltines.
This roast 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. Ask me how I know?
As with many of my recipes, I encourage you to leave out the parts you don’t like and add other things you might like.
- 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 a lid on the pot and bring to a boil on the stovetop.
- Reduce heat to simmer.
- Simmer until the 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.
The roast can also be baked in a covered Dutch oven for 4 to 5 hours or until tender.
Serving Size:2 Tablespoons
Amount Per Serving:Calories: 85 Total Fat: 4.3g Saturated Fat: 1.1g Cholesterol: 27mg Sodium: 169mg Carbohydrates: 2.1g Fiber: 0g Sugar: 0.7g Protein: 9.1g