Pot Roast Salad Recipes

POT-ROAST SALAD

Pot-Roast Salad image

Ease your way into the workweek with this meal made from leftover pot roast.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

Ingredients

Salt
3/4 pound green beans
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
6 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
1 head, Boston lettuce
Leftover Pot Roast, thinly sliced
1/4 red onion

Steps:

In boiling salted water, cook beans until tender, 8 minutes. Run under cold water to stop the cooking. In small bowl, whisk vinegar, mustard, and 1/4 teaspoon salt. Slowly add oil, whisking until emulsified. Stir in parsley.
Toss lettuce, torn, with one-third of the dressing. Divide among 4 plates.
Toss beans with another third dressing; add to plates.
Toss pot roast slices and onion in remaining dressing, and mound on top of plates.

CREAMY ROAST BEEF SALAD

Creamy Roast Beef Salad image

This is my Mom's recipe and is one of the first recipes I took with me when I left home. I had never seen a salad anything like this before and I absolutely loved it. It makes a great sandwich or it can be eaten plain. It is great for a casual lunch with friends. Enjoy! (Time does not include chill time).

Provided by MamaJ

Categories Roast Beef

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cooked beef, cubed (I like to use leftover eye of round)
1 cup sour cream
1 small red onion, coarsely chopped
3/4 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon horseradish (or more to taste)
1 dash pepper

Steps:

Mix all ingredients together and refrigerate at least 24 hours.
Stir.
Serve atop lettuce leaf or spoon onto toasted onion roll.

REFRIGERATOR DAY POT ROAST SALAD

Refrigerator Day Pot Roast Salad image

Provided by Food Network

Categories main-dish

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons red wine vinegar
Salt and pepper
1 teaspoon Dijon mustard.
1/4 cup olive oil
Little bit of minced garlic
1 tablespoon rinsed capers, chopped
1/2 teaspoon salt
Freshly ground black pepper
Any leftover juices, degreased, from braised beef
1 or 1 1/2 cups cubed leftover pot roast
1/4 cup thinly sliced red onion
2 tablespoons minced parsley
Tomato slices
Potato salad made with leftover boiled potatoes or cole slaw

Steps:

In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.
Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.

SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD

Slow Cooker Pot Roast with Charred Onion & Chickpea Salad image

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Provided by Hugh Acheson

Categories Slow Cooker Beef Chickpea Onion Carrot Red Wine Coriander Cilantro

Yield 6-8 servings

Number Of Ingredients 25

Ingredients

Pot roast:
1 boneless beef chuck roast (about 3 pounds)
Kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground black pepper
4 medium carrots, large-diced
1 large sweet onion, large-diced
6 garlic cloves, smashed
6 bay leaves
6 sprigs fresh thyme
1 quart beef stock, preferably homemade
1 quart dry red wine
1 tablespoon coriander seeds, toasted and ground
Charred Onion and Chickpea Salad
1 tablespoon canola oil
1 large red onion, halved lengthwise, root end of each half left intact
2 (15-ounce) cans chickpeas, drained and rinsed, or 10 ounces dried chickpeas, cooked
2 cups coarsely chopped fresh cilantro (from about 1 bunch)
4 red jalapeño peppers, thinly sliced
3 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
Kosher salt
Special Equipment
6-quart (or larger) slow cooker

Steps:

For the pot roast:
Pat the chuck roast dry and season it all over with salt and the pepper.
Place a large braising pan, such as a Dutch oven, over high heat and warm the canola oil in it until it shimmers. Add the chuck roast and sear it for about 5 minutes per side, until nicely browned. Transfer the roast to a plate to rest, and add the carrots and onion to the braising pan. Cook for 3 minutes on high heat, stirring, until the vegetables are starting to soften; then add the garlic, bay leaves, and thyme sprigs and cook for 1 minute more. Add the stock, red wine, and ground coriander and deglaze the pan, scraping up any browned bits. Cook for 5 minutes.
Remove the pan from the heat and carefully pour the contents into a slow cooker. Add the chuck roast, cover with the lid, and cook on the low setting for 8 to 10 hours, until very tender. Season with additional salt, if desired.
For the salad:
Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes-you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.
In a medium bowl, combine the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss well and season with salt to taste.
To serve:
Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.

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