Recipes with roast beef

Topped with Tzaziki, olives and Greek feta cheese with cucumber, tomato, lettuce and onion. You can use any favorite sliced meat or vegetarian slices. Quick, easy and delicious!

Shepherd's pie with seasoned ground beef, leftover roast beef, vegetables, and a fluffy mashed potato top finished under the broiler. A hearty pub-style casserole that uses up Sunday roast.

Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you can't find in beef cooked any other way.

The combination of sauteed sweet bell peppers, onions, roasted beef and gooey-melted cheese was super tasty, then wrapped with a whole-grain flour tortilla. A quick and well balanced meal on both flavor and nutrients is ideal for a busy week day.

Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.

A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.

A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.

Roast beef sandwiches on kaiser rolls with a horseradish cream cheese spread, chopped apple, and walnuts. A no-cook game day sandwich ready in 15 minutes with bold, crunchy layers.

Roast beef sandwich on pumpernickel with creamy horseradish sauce, pickled beets, lettuce, and mayo. A tangy, savory deli sandwich with an Eastern European twist.

Hot and cold salad platter with crispy roasted potato wedges, sliced roast beef, tomato, cucumber, red onion, and artichoke hearts. Served with a creamy Italian sour cream dip.

Cottage pie made with cubed leftover roast beef, white wine gravy, corn, and a piped mashed potato top crowned with sharp cheddar. A British comfort-food classic for using up Sunday roast.

Tex-Mex biscuit sandwiches stuff cornmeal-coated refrigerator biscuits with roast beef, taco sauce, barbecue sauce, olives, and cheddar. Baked golden with a sour cream dollop on top.

Beef and peach salad tossed with romaine, avocado, and a sweet BBQ-Italian dressing. A no-cook main dish that uses leftover roast beef and canned peaches.

Baked beef braises cubed roast with onions, flour, garlic powder, and beef broth in one roaster for fork-tender cubes and a thick built-in gravy. Old-school weeknight comfort food.

Quick French dip using leftover roast beef, au jus mix, and toasted rolls. Slice, freeze in portions, then reheat and serve in 30 minutes. Smart meal prep for easy weeknight sandwiches.

Roast beef sandwich with horseradish mayo, crisp lettuce, tomato, and onion on a roll. A classic deli-style lunch that takes 15 minutes to throw together with bold, peppery heat from the horseradish.

Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.

Stuffed roast beef pockets made with refrigerated biscuit dough, cream cheese, pimentos, and a tangy honey-horseradish-Dijon sauce. A quick handheld dinner in 40 minutes.

Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.

Crispy deep-fried beef fritters that turn leftover roast beef into golden, crunchy bites. Chunks dipped in egg batter, dredged in seasoned flour, and fried hot. A smart way to use up the Sunday roast.

Tender sliced roast beef smothered in a tangy homemade BBQ sauce with brown sugar, lemon juice, and Worcestershire. Made entirely in the microwave in just 10 minutes for the fastest weeknight sandwich fix.

Deli roast beef strips marinated in a zesty picante and balsamic dressing with oregano and garlic, served cold over fresh tomatoes, cucumbers, peppers, and red onion. No cooking required.

Thinly sliced roast beef marinated in picante sauce, red wine vinegar, and cilantro, stuffed into pita pockets with avocado, tomatoes, and cheese. A no-cook meal that's bold, fresh, and ready to eat.

Roast beef stroganoff turns leftover roast beef into a creamy mushroom and sour cream sauce with celery, onion, and beef bouillon. A smart weeknight repurpose served over rice or egg noodles in 40 minutes.

Hot Southwestern roll-ups stuffed with roast beef, cheddar, salsa, and mayo, then microwaved into warm handheld lunches in one minute. School-lunch lifesaver.

Roast beef tortilla roll-ups with bacon horseradish dip and crisp lettuce, sliced into pinwheels. A no-cook appetizer or lunch that chills ahead and cuts clean for party platters.

Stacked roast beef sandwich on rye with a tangy cream cheese horseradish spread, crisp lettuce, and red onion rings. A 5-minute no-cook lunch that packs serious deli-style flavor.

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Quick Southwestern roll-ups with roast beef, cheddar, salsa, and shredded lettuce wrapped in flour tortillas. A 10-minute no-cook lunch or snack.

Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

A roast beef sandwich spread with herbed cream cheese, dill, and garlic powder, layered with tomato slices and alfalfa sprouts. A quick, no-cook lunch that's a step above your average deli stack.

Philly-style white pizza loaded with shaved roast beef, sauteed onions, peppers, and mushrooms over garlic-brushed bread dough. No tomato sauce, just melty cheese and cheesesteak energy.

Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Roast beef tortilla wraps with a garlic-honey mustard mayo spread, roasted red peppers, red onion, and crisp lettuce. No-cook lunch wraps ready in 15 minutes.

Brunch roast beef hash made from leftover roast beef and potatoes with onion, green pepper, and a touch of tomato, fried until brown and crusty, then folded omelet-style. The tastiest way to use up Sunday's roast.

Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Prize winning shepherd's pie made with ground roast beef, mushrooms, red wine, and a splash of cognac. Slow-simmered filling under egg-washed mashed potatoes, baked golden. The cottage pie elevated.

High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.

Just had this chilli for supper, and it was so soul-warming and very flavourful. I like the idea of using a mixture of beef and pork, which gives the chili more depth on flavour. Never tried to add beer before, but I also like that too. I can see that I will be making this green chili a lot from now on.