Roast Beef Sandwich Spread

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

Course: Lunch

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6 sandwiches

Calories: 274kcal

Author: Katie Berry

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.

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US Customary - Metric

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

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.

 

Nutrition

Calories: 274kcal | Carbohydrates: 2g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 207mg | Potassium: 329mg | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 3.8mg | Calcium: 26mg | Iron: 1.7mg

More of my recipes:

Homemade Hummus

Homemade Pimento Cheese

Strawberry Bread Recipe

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