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 — pot roast never tastes as good the second time around but who wants to waste it?
Roast Beef Sandwich Spread
Choose your texture
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.
Then one day, 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!
Tip
I have somewhat severe arthritis in my hands which means that chopping ingredients is sometimes literally a pain. To get around that, I use this nifty chopper which lets me chop, mince, and dice vegetables 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.
Roast Beef Sandwich Spread Serving Ideas
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
• Add a scoop on top of a green salad
• Spoon it into celery sticks
• Stuff it into hollowed tomatoes
Storage
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.
Roast Beef Sandwich Spread
Ingredients
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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I have some home canned beef. I was looking for a recipe for making a sandwich spread. Thanks for your roast beef spread, I will try it with the canned beef
I haven’t tried it with canned beef, so would love to hear how it turned out.
i have tried one simular to yours——venison about 1/2 lb–small white onion& celery–into prosessor, then 4 boild eggs mashed–add salt–pepper curry powder–italion seasoning–turomic powder- 2tbl spoon olive oil–2 tbl spoon white viniger–3 large tbl spoon mayo-also 4 dashes of worster sause, blend all together— chill –serve—
my wife can,t put it down
try it too you might like it
walter
Sounds good! I’m always looking for ways to use turmeric as a seasoning.
This looks so yummy… I love sandwiches spreads they are great for camping, or enjoying at the beach. I will have to give this a try the next time I have leftover roast beef. Thank you for sharing.
They’re great for telling your kids “Go make yourself a sandwich”, too!
This sounds great! Thanks for sharing. Stopping by from A Glimpse Inside 🙂
OMG….my mouth is watering! Darnit!!!! lol
Thanks for sharing!!
xoxoxo
Jessica
It’s good stuff!