Pot Roast Salad

Crockpot pot roast? Easy peasy!

Leftover pot roast? A dream for the taste-buds.

Leftover pot roast bedded in a salad full of crisp spring foliage? WIN.

Did I just use the word foliage in place of salad? Yes. I’m the kind of person who likes to eat foliage. Call me a Brontosaurus.

bronto love

I think the best way to eat a pot roast is a day later, cold or room temp, on top of a salad. Letting meats “rest” for a day, especially after roasting or slow cooking, lets all the flavors melt and meld together into a luscious tongue party. In fact I’d rather eat bison tongue or bison meat than beef, but if I do have a great cut of beef than pot roast is my favorite way to go, especially in the slow cooker.

Easy Pot Roast recipe from I Breathe…I’m Hungry…

Pot Roast Salad

Pot Roast Salad

I trust you to eyeball this and use in the proportions for your taste. For example, if you had an entire pot roast left, then go wild and use an entire head of lettuce. If you’re like me and you had 1/3 of a small roast left, then use 1/3-1/2 of a head of lettuce. Party!

leftover pot roast, shredded (just take a fork and stab around and the meat will break apart easily)

fresh lettuce, washed and cleaned

radishes, raw or roasted

quick pickled onions

 

1/2 to 1 whole avocado

1 English or Japanese cucumber, chopped

Pink Salt, to your taste

fresh seaweed, optional

pickled ginger, optional

any other garnish you enjoy on your salads!

All you have to do here is make sure everything is washed & trimmed, throw it on a plate and you’re golden! The juice from the pot roast turned into a natural, easy dressing for me, but you can also drizzle some olive oil & lemon juice on top for a luscious yet simple dressing.

Pot Roast Salad
Author: 
Recipe type: main dish, salad
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • leftover pot roast, shredded (just take a fork and stab around and the meat will break apart easily)
  • fresh lettuce, washed and cleaned
  • radishes, raw or roasted
  • quick pickled onions
  • ½ to 1 whole avocado
  • 1 English or Japanese cucumber, chopped
  • Pink Salt, to your taste
  • fresh seaweed, optional
  • pickled ginger, optional
  • any other garnish you enjoy on your salads!
Instructions
  1. All you have to do here is make sure everything is washed & trimmed, throw it on a plate and you’re golden! The juice from the pot roast turned into a natural, easy dressing for me, but you can also drizzle some olive oil & lemon juice on top for a luscious yet simple dressing.

 

I was looking for a burst of color when taking these photos, and I wanted something red. As much as I love the Superfood Salad post that I just did on the Paleo Mom, I didn’t think raw chicken liver was quite up my alley, red as it was sitting in my momentarily threadbare fridge. Then I saw some neglected radishes in my crisper and remembered one of the first things my mom taught me about cooking: how to fan a strawberry! Voila. Garnish issue solved, and I discovered young (spring) radishes are really delicious raw, sprinkled with salt.