Best 5 Pot Roast Salad Recipes
Indulge in a tantalizing culinary experience with our pot roast salad, a harmonious blend of flavors and textures that will delight your taste buds. Slow-cooked pot roast, tender and juicy, takes center stage, complemented by an array of crisp vegetables, tangy dressing, and the subtle crunch of nuts. From classic pot roast salad to variations featuring avocado, arugula, or blue cheese, our collection of recipes offers something for every palate. Whether you seek a hearty main course or a refreshing side dish, these pot roast salads promise satisfaction with every bite. Get ready to elevate your culinary skills and impress your loved ones with these delectable creations.
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
REFRIGERATOR DAY POT ROAST SALAD
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.
GRANDMA'S ROAST BEEF SALAD
Provided by Melissa Slyh
Number Of Ingredients 5
Steps:
- Cut the beef into ½ to 1 inch cubes.
- Grind the meat in a meat grinder to a fine consistency.
- In a bowl, combine the beef, mayonnaise, and relish.
- Stir to combine.
- Serve on sandwich buns or on crackers.
- *For the beef, I used a top round roast that had been cooked in a slow-cooker until cooked through. I used only about half of the roast since that is what I had as leftovers.
THREE PACKET SLOW COOKER ROAST
Simple and Easy Roast that has become a family favorite. Goes great with a side of mashed potatoes or over rice!
Provided by Kerstin
Categories 100+ Everyday Cooking Recipes
Time 6h10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
- Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.
Nutrition Facts : Calories 609.9 calories, Carbohydrate 6.1 g, Cholesterol 163.7 mg, Fat 46 g, Fiber 0.1 g, Protein 39.1 g, SaturatedFat 18.5 g, Sodium 1179.7 mg, Sugar 1.7 g
POT-ROAST SALAD
Ease your way into the workweek with this meal made from leftover pot roast.
Provided by Martha Stewart
Categories Beef Recipes
Time 35m
Number Of Ingredients 9
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.
Tips:
- Choose the right cut of beef: Chuck roast, rump roast, and brisket are all good choices for pot roast salad. Look for a roast that has good marbling, as this will help to keep the meat moist during cooking.
- Brown the beef before cooking: Browning the beef in a pan over medium-high heat before cooking it in the slow cooker will help to develop flavor and prevent the meat from becoming dry.
- Use a variety of vegetables: Potatoes, carrots, celery, and onions are all classic pot roast vegetables, but you can also add other vegetables that you like, such as parsnips, turnips, or rutabagas.
- Season the pot roast well: Be generous with the salt and pepper, and add other herbs and spices to taste. Garlic powder, onion powder, paprika, and thyme are all good choices.
- Cook the pot roast on low for 8-10 hours: This will allow the meat to become tender and fall apart easily.
- Shred the beef before serving: Once the pot roast is cooked, remove it from the slow cooker and shred it with two forks. You can then add the shredded beef to the salad.
Conclusion:
Pot roast salad is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pot roast. With a few simple tips, you can make a pot roast salad that is sure to please everyone at your table.
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