Italian Pot Roast Salad

1) First thing’s first. Do you have a prepared Italian Pot Roast ready to go? If not.. I suggest doing that first! There are many different recipes out there. In our family, we place a chuck roast in a slow cooker along with some water, chicken bouillon cubes, and allow it to cook a good 6 hours on high heat. And then lower it to low heat as we throw in some spice – a WHOLE bottle of Pepperoncini and allow it to cook for a few more hours. If you’d like the recipe, leave a comment and maybe you’ll find it here the next time. If not, use your own favorite recipe.

2) Now, to the salad! For this salad, you make your own dressing by combining the sour cream, milk, horseradish, and Dijon mustard in a small bowl and mix until thoroughly combined. Done! Now wasn’t that easy? Set that off to the side, you won’t need it until the end.

3) Set a small pan over your stove top and add a little bit of oil. Turn it up to medium-high heat and let it sit there until you can hold your hand over the pan and feel the heat. (Reminds you of “Chestnuts roasting over an open fire..”) Throw your onions in and let them cook, stirring every once in awhile until they look semi-transparent. Toss in the pot roast after that, mix, and allow it to cook until both look, smell, taste (your preference) hot and raring to go. Turn off the stove.

4) Pour your spinach into a serving bowl, and then pour that wonderful looking pot roast-onion mixture in over it. (You’re so close..!) Add the diced Roma tomato on top, and then add in that dressing you made in the beginning. Toss your salad until it’s well covered, sit back, and enjoy!

Who knew you could eat (and enjoy) pot roast in a salad? You do now.