As you may or may not know, I am on a mission to curb my family’s food wasting habits and that I love a good leftover makeover. Roast Beef Salad Sandwiches are leftover pot roast made-over into a new, fresh, and completely delicious next-day lunch.
I can’t take full credit for this recipe as my husband has been making something similar out of leftover pot roast since I’ve known him. His version consists of leftover pot roast, Miracle Whip, and pickle relish served on toast. While I do love his version, and it is super simple to make, I saw opportunity there to really kick it up a notch. So I combined his version with my Simply Tasty Chicken Salad to create this tasty little roast beef salad treat.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
- 1 1/2 to 2 pounds leftover pot roast, cut into small cubes (or about 4 cups cubed roast)
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 finely chopped dill pickle
- 1/2 cup mayo, the real stuff
- 1/2 cup sour cream
- 1/4 cup miracle whip
- Salt and pepper to taste
- Add the cubed roast, celery, onion, and dill pickle to a mid-sized mixing bowl. Give it a toss.
- In a separate bowl, add the mayo, sour cream, and miracle whip and whisk together.
- Add the mayo mixture to the roast and veggie mix. Stir together until the roast and veggies are evenly coated with the dressing. Salt and pepper to taste.
- Serve as a sandwich on bread or toast, or get really crazy and serve with crackers as a dip. Enjoy!