You could shred the beef and make a soup or stew. The beef will kind of get washed in the soup and then you will just have to add less salt to the dish.
Another p.s. Or, carrots with a dash of maple syrup added to a butter glaze?
And the old wive's tale of adding a potato to reduce the salty taste of a sauce does not solve anything. :-) It can help thicken a sauce, but not de-salt it. You just have to increase the ratio of unsalted liquid to salted liquid.
If the beef is finished cooking, remove it from the cooking liquid right away and wipe off any surface liquid with paper towels or a clean dishtowel. You can't de-salt the beef but you can de-salt any of the juices or gravy you're going to serve with it by increasing the volume of the juices with a no-salt liquid such as water or sodium-free broth. Add a little at a time, tasting as you go, to determine when it's not too salty any more. You'll have a more watery liquid but if you have time, just simmer down a portion of that liquid in a saucepan - it will take 30 to 45 minutes over low heat for about 2 cups starting out. Save the rest of the unsimmered liquid to make stock, when you can add plenty of water without adverse affects.
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And the old wive's tale of adding a potato to reduce the salty taste of a sauce does not solve anything. :-) It can help thicken a sauce, but not de-salt it. You just have to increase the ratio of unsalted liquid to salted liquid.