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Roast Beef Salad Sandwiches

  • Prep Time: 20 minutes
  • Total Time: 30 minutes


A quick, easy, and delicious way to makeover leftover pot roast.


  • 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


  1. Add the cubed roast, celery, onion, and dill pickle to a mid-sized mixing bowl. Give it a toss.
  2. In a separate bowl, add the mayo, sour cream, and miracle whip and whisk together.
  3. 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.
  4. Serve as a sandwich on bread or toast, or get really crazy and serve with crackers as a dip. Enjoy!