Shredded Roast Beef Salad 1


UPC’s Shredded Roast Beef Salad

My wife and I have decided that we no longer want to purchase and consume cold cuts (even the good ones with no added crap) for our salads and snacking. After doing a bit of analysis, we realized that we could buy quality roast meat for the same price, or in many cases cheaper, as the cold cuts that we were buying. So I’ve had a slow-cooker slowly bubbling away at a delicious bone-in Rib Eye Roast overnight, and today’s salad is the result of that roast.

In terms of the rest of my life… My workouts have completely fallen off the wagon over the past several weeks. I had a couple of really great runs in the far north country over Thanksgiving. They were comfortable, despite the cold and snow, and I was looking forward to kicking off a good winter of running. Unfortunately, that didn’t turn out to be the kick-off of my winter of running. I’ve been doing some pretty solid body-weight workouts at home in my spare time, but I haven’t been on a single run in weeks, and I am really feeling the lack! It’s time for me to get back on the wagon. I am happier, healthier, and much more relaxed when I am running regularly. And I want that version of me back.

UPC’s Shredded Roast Beef Salad; What you’ll need:

  • Roast Beef:
  • 4-6 lb Steak Roast (Grass-Fed!), roasted and shredded
  • 3-4 large Carrots, cut lengthwise
  • 1 Sweet Potato, whole
  • Spices: Sea Salt, Turmeric, Ginger (thin sliced)
  • Salad:
  • 12-16 oz Shredded Roast Beef
  • Favorite Salad Mix (I used a Mesclun mix)
  • 2 medium Carrots, chopped
  • 6 Crimini Mushrooms, chopped
  • 2 cups Celery, chopped
  • 1 large Avocado, chopped
  • 2 Roma Tomatoes, chopped
  • 3-4 tablespoons Olive Oil

Serves: 2
Beef cook time: 8-10 hours
Salad prep time: 20 minutes

1. Cook the beef.

  • In a slow-cooker, add the beef roast
  • Carefully sprinkle the spices across the top of the roast
  • Lay the ginger down on top of the roast, covering as much of the top of the roast as possible
  • Lay the carrots down over the top of the ginger
  • Put leftover carrots in the pot around the beef
  • Place the sweet potato under one edge of the beef, so that it cooks in the juices


2. In the morning, after the roast has been cooking all night, cut off a 12-16 oz slice of the roast and shred it on a plate (or in a bowl) for the salad. Set this aside to cool.
Note: if you have time, this is the perfect time to shred the remainder of the roast for other meals. When finished, put it in a refrigerator container and refrigerate until your next lunch salad!

3. Chop and combine the salad ingredients including the olive oil, leaving the shredded roast for last.

4. After combining and mixing the salad ingredients, add the now-cooled shredded roast beef to the salad and mix again.

Now serve, and enjoy!

Notes and Thoughts:

This turned out to be a huge hit! The flavor is amazing, and quite delicious, and I am SO MUCH more satisfied with having made the meat for the salad as well as just throwing the rest of it together. It’s really an excellent feeling knowing that I was responsible for all but growing the meal that I put together!

As a note on adding the shredded roast beef last: There is actually a reason I did this. I find that the salad leaves handle the day much better when they’ve been massaged with olive oil than if I use something else as a dressing. It occurred to me while I was shredding the roast that beef absorbs oils quite effectively. So by mixing the salad vegetables first, I’m making sure that the vegetables all have reasonably even access to the olive oil. Adding the beef in afterward will only soak up what the vegetables aren’t already holding onto.
Of course, this could just be me. I should probably do an empirical test, mixing two salads in an identical fashion and tasting each, side by side, at lunch time, to see if there is a difference. Of course I’m not going to do that… But that’s probably what I should do, right?


  • Do you cook your own lunch-salad meat?
  • If so, how do you prepare it? Shredded? Sliced/Chopped?
  • If there was a premium brand of lunch meat available for a similar cost as making your own, which would you choose? And why?

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