This Roast Beef Sandwich Spread came about over the weekend when I had some leftover pot roast, but not enough to serve a full second dinner. That was fine by me since I feel like pot roast never tastes as good the second time around. Even so, I didn’t want it to go to waste.
I vaguely remembered my mother buying a canned version of this when I was young, so I decided to give coming up with my own version a whirl. So, I started with many of the same ingredients I’d use in a chicken or tuna salad and went from there.
Roast Beef Sandwich Spread
CHUNKY OR SMOOTH?
The first few times I made this Roast Beef Sandwich Spread I whirred the ingredients in my food processor. Guess I was trying to emulate the smoothness of the commercial spread — you know, the ones from Underwood that come in a paper-wrapped can. My husband loved it that way, but I like a bit of crunch in my sandwiches.
So, one day when I was making it just for myself, I decided to skip the food processor and just chop the ingredients by hand. Oh, baby, was it good! The cool chunks of celery and dill pickle combined with zingy bites of onion — and, of course, the tender roast beef — make something downright addictive.
Try it both ways and see which one you like best!
A TIP FOR FAST PREPARATION
I have somewhat severe arthritis in my hands which means that sometimes chopping ingredients is literally a pain. To get around that, I use this nifty chopper which lets me chop, mince, and dice with one smooth movement.
Or, if you have a food processor, you can pulse the vegetables in it a few times — just be sure they don’t turn to mush.
This Roast Beef Sandwich Spread is excellent for sandwiches, of course. But don’t limit yourself to slapping it between slices of bread! We’ve enjoyed it in a variety of different ways:
• Spread it on crackers
• Use it in tortilla wraps
• Go low-carb and wrap it in Romaine lettuce leaves
• Use it to top a green salad
• Spoon it into celery sticks
• Scoop it into hollowed tomatoes
I love to save time throughout the week by making things like this on the weekend. Since we often have a pot roast for our Sunday dinner, I wind up making this when I’m putting away the leftovers. It keeps well for up to a week in the refrigerator. Though there’s no reason you couldn’t freeze it, I’ve never tried because I suspect it might lose its crunch after freezing.
Plus, I’m more than happy to eat whatever’s left rather than freeze it.
Roast Beef Sandwich Spread
An easy to make spread using leftover roast beef. It's delicious as a sandwich filling, spread on crackers, or even dolloped onto a green salad.
- 1 lb. cooked roast beef
- ½ cup yellow onion chopped
- 3 stalks celery chopped
- 2 spears dill pickle chopped
- 1/2 cup mayonnaise or combination of mayo and Greek yogurt
- 2 teaspoons prepared creamy horseradish
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley minced (optional)
- Salt and pepper to taste
Combine roast beef, onions, celery and chopped pickles in a medium bowl.
Stir in mayonnaise, horseradish, onion powder, and garlic powder. Season to taste with salt and pepper. Stir in minced parsley if using.
For a smoother spread: Pulse the celery, onions, and dill pickle in a food processor a few times. Transfer to a medium bowl. Pulse the roast beef in the food processor a few times. Add to the bowl and proceed with the recipe.