Roast Beef Spread

8 Dec

From the kitchen of Cathy Knorr.  Makes great sandwiches and is super when used as a kettle chip or cracker dip or on celery.  Thanks, Mom!

Ingredients:

  • 5  lb Beef Roast
  • 1  Onion
  • 1 stalk Celery
  • 1 jar Salad Dressing
  • 1 T Horseradish
  • 2 T Spicy Brown Mustard
  • 1/2 cup Dill Pickle Relish
  • 1 T Salt & Pepper

Cook beef until well done.  Clean fat and bone off and discard, unless Lucy is watching, then throw in dog bowl.  A 5lb roast should cook down to about 3lbs of cooked meat. A meat grinder is necessary equipment. Run meat, onion and celery through on coarse plate. Mix in rest of ingredients and chill. Sometimes will not use a complete jar depending on your own taste and amount of creaminess. Will keep well in the fridge up to 2 weeks. You can experiment with this, like adding coarsely chopped peppers (I like the banana pepper), prefer Vidalia sweet onion, Seasoning Salt, Mrs. Dash, etc.

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