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This Arbys roast beef copycat recipe delivers the same juicy, tender layers and signature horsey sauce that made the chain famous. đ„ The secret lies in a precise blend of spices, slow cooking at the right temperature, and slicing against the grainâtechniques that transform tough beef into melt-in-your-mouth perfection. Iâve recreated this recipe after years of testing, ensuring every bite matches the restaurant experience without the shortcuts.
The key to authenticity starts with marinating the beef in a mix of Worcestershire, garlic powder, and brown sugar, then slow-roasting it until itâs fork-tender. The horsey sauce, a tangy blend of ketchup, vinegar, and spices, is brushed on during the last hour to lock in flavor. This method guarantees beef thatâs so tender it falls apart with the slightest pressure, just like the original.
What sets this recipe apart is the crispy, toasted roll and the rich au jus for dippingâboth essential for the full Arbyâs experience. The beef is sliced thin against the grain to maximize tenderness, and the sauce is simmered just enough to balance sweetness and tang. Serve with classic sides like fries or coleslaw for the ultimate comfort meal.
Perfect for game day, a quick lunch, or feeding a crowd, this copycat version delivers restaurant-quality results at home. The slow-cooking process makes it ideal for meal prep, so you can have sandwiches ready in minutes. Letâs get started on recreating that iconic flavor.
Ingredients for arbys roast beef copycat
Juicy, tender beef and tangy horsey sauceâthese ingredients recreate Arby's iconic flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast đ„© | 3 lb | Well-marbled, boneless preferred |
| Worcestershire Sauce đ¶ | Âœ cup | A1 Steak Sauce brand recommended |
| Garlic Powder đ§ | 2 tbsp | Freshly ground preferred |
| Brown Sugar đ | ÂŒ cup | Light or dark works |
| Ketchup đ | Âœ cup | Heinz preferred for consistency |
| White Vinegar đ§ | ÂŒ cup | Distilled preferred |
| Onion Powder đ§ | 1 tbsp | Freshly ground for best flavor |
| Ground Black Pepper đ¶ïž | 1 tbsp | Freshly cracked preferred |
| Salt đ§ | 1 Âœ tbsp | Diamond Crystal kosher preferred |
| Mustard Powder đŻ | 1 tsp | Yellow or Dijon works |
| Beef Broth đ„« | 1 cup | Low-sodium preferred |
| White Bread Rolls đ | 8 whole | Hawaiian Sweet Rolls ideal |
| Unsalted Butter đ§ | Âœ cup | Softened for toasting |
| Olive Oil đ« | 2 tbsp | For slow cooking |
The beef is everything here. Chuck roast with good marbling is keyâit stays tender while slow-cooking. I grab mine from Costco when possible, but any well-stocked grocery store carries it. Look for pieces with visible fat marbling; that's what keeps it juicy. The A1 Steak Sauce Worcestershire is non-negotiable for that signature tang. If you can't find it, Lea & Perrins works in a pinch, but the flavor won't be identical. For the rolls, Hawaiian Sweet Rolls toast perfectlyâthey're worth the extra trip to the bakery section if your store carries them.
No Worcestershire? Soy sauce plus a pinch of sugar can approximate, though it won't be perfect. The horsey sauce relies on that vinegar-ketchup balance, so don't skip either. For the beef marinade, brown sugar substitutes like honey or maple syrup work, but the caramelization won't be exactly the same. The rolls can be regular hamburger buns if that's what you've gotâjust toast them well. If you're making this ahead, freeze the cooked beef in portions for quick sandwich assembly later. The sauce keeps for 5 days in the fridge, so make extra for dipping.
This beef reheats beautifullyâjust warm it gently with a splash of beef broth. The rolls toast best fresh, but you can reheat them in a 350°F oven for 5 minutes if needed. Store the beef in its juices for 4-5 days in the fridge, or freeze for 3 months. I always make a double batch of sauce because it disappears fast. Keep the rolls wrapped in plasticâthey stay fresh 3 days at room temperature, or freeze them for 1 month. The key to great sandwiches? Slice the beef thin against the grain right before serving.
Why You'll Love This Recipe
- Hereâs what sold me: the brown sugar and ketchup combo caramelizes into this sticky, slightly crispy glaze that clings to every bite. Itâs not just sweetâitâs got that deep, umami punch from the Worcestershire, and the garlic powder? Chefâs kiss for when you want flavor without the fuss.
- No-Fuss Prep: I swear by this recipe because itâs the kind of meal where you almost feel guilty for how little effort it takes. Slice the roast thin, toss it in a bowl with Worcestershire, garlic powder, and a splash of ketchupâthen bake. Thatâs it. No marinating overnight, no fancy sauces, just done.
- That Crispy-Sweet Magic: Hereâs what sold me: the brown sugar and ketchup combo caramelizes into this sticky, slightly crispy glaze that clings to every bite. Itâs not just sweetâitâs got that deep, umami punch from the Worcestershire, and the garlic powder? Chefâs kiss for when you want flavor without the fuss.
- Leftovers That Donât Suck: Between us, store-bought roast beef sandwiches get sad after day two. This? Still ridiculously good wrapped in a toasted bun on day three. I meal prep it for lunches, toss it in salads, or just eat it straight from the fridgeâno judgment. The sauce keeps it juicy, and the beef stays tender.
Step-by-step instructions for Arbys roast beef copycat recipe
Master the slow-cooked magic behind this iconic sandwichâjuicy layers and perfect seasoning every time.
đ„ Step 1: Season and Sear the Beef Chuck Roast
In a large bowl, combine the 2 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ground black pepper, 1.5 tbsp salt, and 1 tsp mustard powder. Rub this mixture all over the 3 lb beef chuck roast, pressing firmly so the spices adhere evenly. Let the seasoned roast sit at room temperature for 30 minutesâthis ensures even cooking.
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Once shimmering, add the roast and sear on all sides for 3-4 minutes per side until deeply browned. This initial sear locks in juices and builds flavor. Transfer the roast to a plate and set aside.
đł Step 2: Slow-Cook with Flavorful Broth
In the same Dutch oven, reduce heat to low and add 1 cup beef broth, scraping up any browned bits from the bottom. Return the roast to the pot, fat-side up, and cover tightly. Transfer to a 325°F oven and cook for 3 hours. This low-and-slow approach breaks down the connective tissue, creating melt-in-your-mouth tenderness.
After 3 hours, remove the roast and increase the oven temperature to 350°F. Return the roast to the pot, cover, and cook for another 1-2 hours until the internal temperature reaches 200°F and the meat is fork-tender. The longer cook time is keyâdon't rush this step.
đ„ Step 3: Prepare the Horsey Sauce
While the roast rests, combine 0.5 cup Worcestershire sauce, 0.5 cup ketchup, 0.25 cup brown sugar, and 0.25 cup white vinegar in a saucepan over medium heat. Stir until the mixture thickens slightly, about 5-7 minutes. Taste and adjust seasoning if neededâthis sauce should balance sweet, tangy, and savory notes perfectly.
Strain the sauce through a fine-mesh sieve to remove any lumps, then return it to the saucepan. Keep it warm over low heat until ready to use. The sauce should coat the back of a spoon and cling beautifully to the roast.
đȘ Step 4: Slice and Assemble Sandwiches
Remove the roast from the pot and let it rest for 10 minutes before slicing. Using a sharp knife, cut the roast against the grain into Œ-inch thick slices. Arrange the slices on a serving platter, overlapping slightly for a restaurant-style presentation.
Toast the 8 whole white bread rolls in a skillet with 0.5 cup softened unsalted butter over medium heat for 1-2 minutes per side until golden brown. Spread the warm rolls with the prepared Horsey sauce and top with the sliced roast beef. Serve immediately for the best texture and flavor.
Pro Tips For Making Arbys Roast Beef Copycat
- USE A DUTCH OVEN: The secret to that signature Arbys texture isnât a slow cookerâitâs a Dutch oven on the stovetop. Sear the chuck roast in 2 tablespoons of oil over medium-high heat until browned on all sides (about 5 minutes per side), then add 1 cup of water, Worcestershire, brown sugar, and ketchup. Cover and simmer on low for 3 hours, flipping the roast halfway. The tight lid keeps moisture locked in while the stovetop heat controls the sauce better than an oven.
- SALT THE MEAT 24 HOURS EARLY: I learned this the hard wayâskipping the overnight salt makes the beef dry out during the long cook. Pat the chuck roast dry, then rub it with 1 tablespoon of kosher salt (and 1 teaspoon black pepper) and let it sit uncovered in the fridge. The salt breaks down the proteins, keeping the meat juicy even after hours of cooking. (Yes, even if youâre impatient like me.)
- SKIP THE PRE-COOKED ROAST: That pre-sliced, vacuum-sealed roast from the grocery store? Itâs already lost half its flavor. Buy a whole chuck roastâabout 3 poundsâand trim any large fat caps before searing. The extra fat renders down during cooking, adding richness to the sauce. If youâre short on time, ask the butcher to cut it into 1-inch slices for you, but donât skip the sear.
- STIR THE SAUCE HALFWAY: The sauce is where Arbys copycat recipes fail most often. After the first hour of cooking, uncover the Dutch oven and stir the sauce vigorously with a wooden spoon. This prevents the brown sugar and ketchup from burning while redistributing the flavors. If the sauce gets too thick, add 2-3 tablespoons of waterâjust enough to loosen it without diluting the taste. (Your future self will thank you.)
Creative variations of this dish
Spicy Southwest Style
Transform this classic into a bold Southwest-inspired sandwich by adding 1 tbsp chili powder and Âœ tsp smoked paprika to the beef marinade. Serve with diced jalapeños and avocado slices on the roll, then drizzle with sriracha mayo (mix ÂŒ cup mayo with 1 tbsp sriracha). The heat from the chili powder complements the horsey sauce beautifully, while the avocado adds a creamy contrast. đ¶ïž
BBQ Pulled Beef Twist
Skip the horsey sauce entirely and shred the slow-cooked beef for a BBQ pulled beef sandwich. Mix œ cup BBQ sauce (I love Sweet Baby Ray's) with 2 tbsp apple cider vinegar and brush it over the shredded beef. Toast the rolls with garlic butter instead, then pile high with the beef, pickles, and red onion slices. This version is perfect for game day and pairs well with baked beans on the side.
Italian-Inspired Roast Beef
For an Italian-inspired take, replace the horsey sauce with a garlic-herb marinade by adding 1 tbsp dried oregano and 1 tsp dried basil to the original spice rub. After slow cooking, slice the beef and serve it on ciabatta rolls with provolone cheese melted on top. Drizzle with a balsamic glaze and add roasted red peppers for a Mediterranean twist. The herby notes elevate the beef without overpowering its natural flavor.
Breakfast Roast Beef
Turn this into a breakfast sandwich by serving the sliced beef on English muffins toasted with butter. Top with fried eggs, crispy bacon, and a dollop of horseradish cream (mix Πcup mayo with 1 tsp prepared horseradish). The rich, savory beef pairs perfectly with the creamy eggs and tangy horseradish. This version is ideal for brunch or a hearty weekend morning meal.
Asian-Inspired Glaze
Swap the horsey sauce for a sweet and tangy Asian-inspired glaze by combining Πcup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp grated ginger. Brush this glaze over the beef during the last 30 minutes of cooking. Serve the sliced beef on steamed buns with sliced cucumbers, carrots, and a drizzle of sriracha. The umami-rich glaze adds a completely different but equally delicious flavor profile.
Meatball Sub Hybrid
For a fun mashup, mix Âœ cup cooked ground beef into the horsey sauce and spread it on the rolls like a sub sauce. Top with extra sliced roast beef, provolone cheese, and banana peppers. Broil for 2-3 minutes to melt the cheese, then add shredded lettuce and sliced tomatoes. This hybrid sandwich brings together two Arbyâs classics in one delicious bite.
Nutrition facts
Frequently asked questions
Can I use a different cut of beef instead of chuck roast?
While chuck roast is ideal for its marbling and tenderness, you can substitute with brisket or short ribsâboth work well with slow cooking. Avoid lean cuts like sirloin, as they won't become as tender. If using brisket, trim excess fat and add 10-15 extra minutes to the cooking time to ensure fork-tenderness.
How do I make the horsey sauce thicker or thinner?
For a thicker sauce, simmer it uncovered for 5-7 extra minutes to reduce. Need it thinner? Add 1-2 tablespoons of beef broth while stirring. The sauce should coat the back of a spoon but remain pourable. If it's too sweet, balance it with œ teaspoon more vinegar.
Can I make this recipe in a slow cooker?
Sear the beef first, then transfer it to a slow cooker with 1 cup beef broth. Cook on low for 8-10 hours or high for 5-6 hours. In the last hour, add the horsey sauce and cook uncovered. The internal temperature should reach 200°F for perfect tenderness.
Why is my beef still tough after slow cooking?
Tough beef usually means it didn't cook long enough or the temperature was too high. Ensure the internal temp reaches 200°F (use a meat thermometer!). If using a Dutch oven, keep it covered tightly to trap moisture. For extra tenderness, add 1 cup extra broth and cook 1 more hour.
Whatâs the best way to reheat leftovers?
Reheat sliced beef in its juices over low heat for 5-7 minutes or microwave for 1 minute (covered). For rolls, toast them fresh in butter for 1-2 minutes per side. Never reheat beef dryâalways add a splash of broth or sauce to keep it moist. Leftovers keep 4-5 days in the fridge.