This Roast Beef Sandwich Spread is a fantastic way to use leftover pot roast which, no matter how carefully reheated, never tastes quite right. We were awful about not eating the leftovers, so I wanted a way to repurpose them.
Now, this recipe is a favorite in my home as a sandwich spread, added to pita bread or scooped up with crackers. We like it so much that I’ve started buying bigger beef roasts, just so I can make this the next day.
Sandwich Spread from Leftover Pot Roast
Are you old enough to remember the Underwood sandwich spreads that came in paper-wrapped cans? Old-fashioned, I know. But for some of us, there’s a bit of school lunch nostalgia behind those sandwiches.
So, the first few times I tinkered with my Roast Beef Sandwich Spread recipe, I whirred the ingredients in my food processor to get that same creamy smoothness. It was good, but I guess my tastes have changed. I like a bit more texture to sandwiches these days.
No Food Processor Required
One day, I decided to skip the food processor and just chop the ingredients by hand. Oh, baby, was it good! Fresh chunks of celery and dill pickle combine with zingy bites of onion and tender roast beef. Yum! To me, that’s a cravable combination. Try it both ways and tell me which one you like best!
This Roast Beef Sandwich Spread is excellent for sandwiches, of course, but here are some other great ways to enjoy it.
- 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
This recipe tastes bests when eaten within three days, though I’ve had it five days later and needed to add a bit more mayo. I wouldn’t serve it beyond that since leftover pot roast only stays good for so long.
- 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.