Beef Salad on cracker topped with sun-dried tomatoes and crudites on wood cheese board
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5 from 2 votes

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.
Course Appetizer
Cuisine American
Keyword beef salad recipe, beef salad sandwich spread, leftover roast beef recipe
Prep Time 30 minutes
Cook Time 4 hours
Additional Time 30 minutes
Total Time 5 hours
Servings 4 cups
Calories 85kcal
Author Beth Mueller


  • 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: 2Tablespoons | Calories: 85kcal | Carbohydrates: 2.1g | Protein: 9.1g | Fat: 4.3g | Saturated Fat: 1.1g | Cholesterol: 27mg | Sodium: 169mg | Sugar: 0.7g