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This copycat Arby's roast beef recipe delivers the iconic slow-braised, horseradish-kissed flavor that made the chain famous. The secret lies in a precise seasoning blend and tender, thinly sliced beef that practically melts in your mouth—just like the original.
After years of testing, I've perfected the technique to get that signature tangy, slightly sweet profile that sets Arby's apart.
The process begins with a slow cook that transforms tough beef into fork-tender slices, then builds layers of flavor through a proprietary horseradish-based seasoning blend. Toasting the buns just right creates that satisfying crunch, while the signature sauce ties everything together.
This isn't just a sandwich—it's a restaurant-quality experience you can recreate at home with professional results.
By the time you assemble your sandwich, you'll have perfectly sliced roast beef with that signature horseradish bite, warm toasted buns, and all the fixings. The presentation matters too—stacking the beef high and adding crisp lettuce and tomato creates that classic Arby's look.
Serve with classic sides like fries or coleslaw for the full experience.
This recipe serves 4 and comes together in about 6 hours of active and passive time—most of which is hands-off slow cooking. The key is patience and precision, but the reward is a sandwich that rivals the original.
Let's get started on making this copycat classic that even Arby's fans will approve of.
Ingredients for copycat arby's roast beef
Fourteen ingredients transform into iconic slow-braised beef with that signature tangy-sweet horseradish kick.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Thinly sliced against grain |
| Yellow Horseradish 🌶️ | ¼ cup | Freshly grated, not prepared |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Brown Sugar 🍯 | ¼ cup | Light or dark works |
| Worcestershire Sauce 🍯 | 1 tbsp | Lea & Perrins preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy depth |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Onion 🧅 | 1 whole | Yellow, chopped |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Sesame Oil 🫒 | 1 tsp | For aroma, not taste |
| White Bread Buns 🍞 | 4 whole | Hawaiian sweet rolls |
| Mayonnaise 🥛 | ½ cup | For sandwich assembly |
| Iceberg Lettuce 🥬 | 4 leaves | Crisp, outer leaves |
| Tomatoes 🍅 | 2 whole | Thinly sliced |
The beef is non-negotiable—chuck roast delivers the perfect balance of tenderness and flavor. Slice it paper-thin against the grain after cooking, or ask your butcher to do it for you. For the horseradish, freshly grated is key (the prepared stuff lacks depth). I grab mine at Whole Foods or Trader Joe's—they keep it in the refrigerated section. The beef broth should be low-sodium to avoid overpowering the delicate flavors. If you can't find it, homemade or even bouillon cubes in a pinch (just halve the salt).
No fresh horseradish? Horseradish cream from a tube works in a bind, but it won't have the same bite. The Worcestershire sauce is essential—Lea & Perrins is the gold standard, but any good brand will do. Short on apple cider vinegar? White vinegar or lemon juice at the same amount. The garlic and onion should be minced finely—this marinade needs to penetrate every slice. For the buns, Hawaiian sweet rolls are the classic choice, but any soft, slightly sweet bun will work. Toast them just before assembling to keep them fresh.
The beef marinade keeps in the fridge for 3 days—make it ahead to save time. The cooked beef reheats beautifully, so portion it into airtight containers for quick sandwich assembly later. Store the horseradish in a sealed jar with a paper towel on top to absorb moisture. The buns stay fresh for 2 days if wrapped tightly. For the full Arby's experience, serve with crispy fries and classic coleslaw—both keep well in the fridge for 3-4 days.
Why You'll Love This Recipe
- Slow Cooker Magic: I swear by this method—just toss in the chuck roast, dump in the broth, Worcestershire, and brown sugar, then let it melt into tender perfection. No hovering, no stress, and honestly? That horseradish kick makes it taste like you slaved over it for hours.
- Sauce Game Strong: The secret’s in the glaze—sweet, tangy, and just a hint of sharp horseradish that cuts through the richness. It’s not just good; it’s that roast beef you crave, the kind that makes you close your eyes and nod like, “Yes, this is it.”
- Lunchbox Hero: Between us, this is my go-to for packed lunches. Slice it up, toss it in a container with some crackers, and boom—you’ve got a meal that’ll still taste amazing at 3 PM. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A chuck roast stretches farther than you’d think, and the ingredients? Basic stuff you probably already have. I’ve fed six people for under $20, and they all left happy—no sad sandwiches or takeout regrets here.
Step-by-step instructions for slow-braised roast beef with horseradish kick
This method delivers that signature Arby's depth—tender, slow-cooked beef with a sharp horseradish tang.
Slice and Season the Beef Chuck Roast
Begin by slicing the 2 lb beef chuck roast thinly against the grain using a sharp knife. This creates tender slices that fall apart easily. Arrange the sliced beef in a single layer on a plate and season both sides generously with 1.5 tbsp kosher salt and 1 tsp freshly cracked black peppercorns. The salt helps tenderize the meat while the pepper adds depth.
Let the seasoned beef sit at room temperature for 15-20 minutes before cooking. This ensures even cooking throughout each slice. While it rests, finely mince the 6 cloves garlic cloves and chop the 1 whole onion into small dice. These aromatics will form the flavor base for the braise.
Braise the Beef in Horseradish-Sweetened Broth
Heat 1 tsp sesame oil in a large Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant—don't let it burn, or it will turn bitter.
Increase heat to medium-high and sear the sliced beef in batches for 1-2 minutes per side until lightly browned. Remove the beef and set aside. In the same pot, whisk together 2 cups beef broth, 0.25 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 1 tbsp honey, and 0.25 cup freshly grated yellow horseradish. The horseradish adds that signature sharpness, while the brown sugar and honey balance with subtle sweetness.
Slow-Cook Until Fork-Tender
Return the seared beef to the Dutch oven and bring the liquid to a gentle simmer over low heat. The mixture should bubble softly—this prevents the beef from toughening. Cover and let it cook for 2-2.5 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened slightly. You'll know it's ready when the beef easily pulls apart with minimal resistance.
Taste the sauce and adjust seasoning if needed. The horseradish should be noticeable but not overpowering. If the sauce is too thin, simmer uncovered for 5-10 minutes to reduce it. Once the beef reaches 160°F internal temperature, it's perfectly tender and ready for assembly.
Assemble the Sandwiches with Classic Toppings
Toast the 4 whole white bread buns lightly in a skillet or toaster until golden brown. Spread each with 0.5 cup mayonnaise—just enough to hold the sandwich together without overwhelming the beef. Layer 2 slices of thinly sliced tomatoes and 1 crisp iceberg lettuce leaf on each bun.
Pile the fork-tender beef slices high on each sandwich, then drizzle with any remaining braising liquid from the Dutch oven. The sauce should coat the beef and add moisture to each bite. Serve immediately while the beef is still warm and the buns are fresh.
Pro Tips For Making Copycat Arby'S Roast Beef
- SEAR THEN SLOW: Start with a screaming-hot skillet—get that beef chuck roast browned deep on all sides before you even think about adding liquid. I used to rush this step, and the sauce never stuck right; now I take my time, letting it develop that crust first.
- GRATE THE HORSE: Skip the pre-shredded horseradish—freshly grated yellow horseradish is where the heat lives. Use a microplane and go slow; too much at once makes the sauce bitter, and you’ll regret it when you’re halfway through.
- WATCH THE BROTH: Don’t dump the whole beef broth in at once—add it in two batches. The first splash helps deglaze and lift those browned bits, but the second batch later keeps the sauce from turning into a thin glaze. Trust me, you’ll taste the difference.
- REST THE MEAT: Let that roast sit under foil for a solid 10 minutes after cooking. I learned this the hard way—cutting into it too soon turns your perfect slices into a mushy mess, and nobody wants that, especially when you’re this close to Arby’s-level perfection.
Common mistakes when making this dish
Overcooking the Beef
One of the biggest mistakes is letting the beef cook too long, turning it dry and chewy. The goal is fork-tender, not falling-apart tender. I've seen people walk away and forget about it, only to return to rubbery slices.
Keep a close eye after 2 hours—the beef should pull apart easily at 160°F internal temperature. If you're unsure, test a slice first. 🌡️
Skipping the Horseradish
Some recipes omit the horseradish to simplify things, but that's a huge mistake—it's the signature flavor! Freshly grated yellow horseradish gives that signature sharp kick. I've tried using prepared horseradish cream as a shortcut, but it lacks the depth.
If you're sensitive to spice, start with ¼ cup and adjust to taste. The tang balances the richness perfectly.
Uneven Slicing
Thinly slicing the beef against the grain is non-negotiable for tenderness. I've seen people slice with the grain or use a dull knife, resulting in tough bites.
Use a sharp boning knife and slice ¼-inch thick or thinner. If you're not confident, ask your butcher to slice it for you—they'll do it perfectly. 🔪
Wrong Cooking Temperature
Slow-cooking at too high a temperature will toughen the beef. The Dutch oven should maintain a gentle simmer at low heat—not a rolling boil. I've had people crank the heat too high, and the beef ends up dry.
If you don't have a thermometer, touch the pot: it should feel warm, not hot. A meat thermometer is worth the investment for this recipe.
Neglecting the Buns
Toasted buns are essential for that satisfying crunch and texture contrast. I've seen people skip toasting or use stale buns, which makes the sandwich soggy. Toast them in a skillet over medium heat for 1-2 minutes per side until golden.
Keep them warm in a 200°F oven while assembling the sandwiches to maintain freshness.
Overpowering the Sauce
The braising liquid should complement the beef, not overpower it. I've seen people add too much Worcestershire sauce or vinegar, making the dish too tangy. Start with the recipe's measurements and adjust gradually.
The sauce should enhance the beef's flavor, not compete with it. Taste as you go—balance is key! 🍽️
Nutrition facts
Frequently asked questions
Why does Arby's roast beef have that signature horseradish kick?
The horseradish isn't just for flavor—it's a key part of the texture and tang that makes Arby's famous. The freshly grated root tenderizes the beef slightly during cooking while adding that sharp, peppery bite that cuts through the richness. The slow braising process actually lets the horseradish's enzymes work their magic, creating that signature melt-in-your-mouth quality with just the right amount of heat.
Can I make this recipe without fresh horseradish?
You can, but it won't be quite the same. Prepared horseradish cream works in a pinch, though it lacks the depth of freshly grated. For best results, use ¼ cup prepared horseradish plus 1 tsp extra apple cider vinegar to compensate. If you're avoiding horseradish entirely, try adding ½ tsp extra Worcestershire sauce and 1 tsp Dijon mustard for tangy complexity.
How do I get the beef as tender as Arby's?
The secret is twofold: slicing against the grain and slow cooking. Use a sharp boning knife to slice ¼-inch thick after cooking, always perpendicular to the muscle fibers. The 2-2.5 hour low-and-slow braise breaks down collagen, transforming tough chuck roast into melt-in-your-mouth perfection. Never rush this step—patience is key for that signature tenderness!
What's the best way to reheat leftover roast beef?
Reheat gently in a skillet over low heat with 1 tbsp beef broth for 2-3 minutes until warmed through. Microwaving can make it tough—always use the stovetop method. For sandwiches, toast the buns fresh and assemble just before serving. Leftover beef keeps well in an airtight container for 3-4 days in the fridge.
Can I make this ahead of time for a party?
Cook the beef up to 2 days ahead and store it in the fridge. Assemble sandwiches just before serving—keep the beef and sauce separate until ready to eat. For the party, set up a DIY station with toasted buns, mayo, lettuce, tomatoes, and the signature sauce. The beef reheats beautifully, and the assembly keeps everything fresh and crisp. Pro tip: Make extra sauce to serve on the side!