Arby’s Roast Beef Recipe: Slow-Roasted Sliced to Order

Recreating that signature deli-style roast beef at home requires patience and the right technique. I developed this method after years of testing to achieve the tender, flavorful results that rival any sandwich shop.

The key is slow-roasting at a low temperature, which breaks down the connective tissue while keeping the meat juicy. A simple seasoning blend and proper resting time ensure every slice is packed with flavor and maintains its structure.

You’ll end up with perfectly pink, thinly sliced roast beef that’s ideal for sandwiches or serving as a main dish. The process is straightforward but demands attention to detail for the best results.

This method works with top round or sirloin tip—both deliver the lean, beefy flavor you’re after. Here’s how to achieve it.

Ingredients for Arby’s Roast Beef

Lean beef, bold seasonings, and slow roasting deliver deli-quality results at home.

The beef cut is critical. Top round or sirloin tip offers the lean texture that mimics deli-style roast beef. Source from a reputable butcher or Whole Foods for consistent quality. Look for even marbling and a bright red color—avoid any with a grayish tint. The roast should be uniform in thickness for even cooking. Costco also carries excellent pre-trimmed options at a lower price point.

No top round? Sirloin tip works interchangeably. Out of smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. For a different herb profile, dried marjoram at half the amount substitutes well for thyme. The Worcestershire sauce adds umami depth—if avoiding anchovies, coconut aminos offer a similar savory boost without the fish content.

The roast can rest overnight in the fridge, making it ideal for meal prep. Slice only what you need—un-cut portions keep for 5 days refrigerated. For longer storage, wrap tightly and freeze for up to 3 months. Always bring to room temperature before slicing for clean cuts.

Step-by-Step Instructions for Slow-Roasted Sliced Beef

Master the technique behind this tender, flavorful roast with professional precision and timing.

Step 1: Prepare and Season the Top Round Beef Roast

Begin by patting the 2.5 lb Top Round Beef Roast completely dry with paper towels to ensure proper searing. Trim any remaining excess fat, as the lean nature of this cut benefits from even browning.

In a small bowl, combine the 1.5 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Smoked Paprika, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary. Rub this mixture evenly over the entire surface of the roast, pressing firmly to adhere. Let it sit at room temperature for 30 minutes to allow the seasoning to penetrate.

Step 2: Sear the Roast for Maximum Flavor

Heat the 2 tbsp Olive Oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers. Carefully place the roast in the pot and sear on all sides for 2-3 minutes per side until deeply browned. This step develops a rich crust and locks in juices.

Watch for the edges to darken and the surface to form a deep golden-brown crust. Use tongs to turn the roast, avoiding piercing with a fork to prevent moisture loss. Once seared, transfer the roast to a plate temporarily.

Step 3: Slow-Roast with Aromatic Liquids

Reduce the heat to medium and deglaze the pot with the 1 cup Beef Broth, scraping up any browned bits from the bottom. Stir in the 2 tbsp Worcestershire Sauce and 1 tbsp Red Wine Vinegar, which add depth and balance to the braising liquid.

Return the roast to the pot, cover with a tight-fitting lid, and transfer to a preheated 325°F oven. Roast for 2 to 2.5 hours, turning the roast halfway through, until the internal temperature reaches 135°F for medium-rare. The meat should be fork-tender but still hold its shape.

Step 4: Rest and Slice for Serving

Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring every slice remains moist and flavorful.

Slice the roast thinly against the grain for maximum tenderness. The internal temperature will rise to 140-145°F during resting. Serve immediately with the strained braising liquid as a light au jus, if desired. The result should be a perfectly seasoned, tender roast with a rich, savory crust.

Best Sauces and Condiments for arbys roast beef

Classic Arby’s Sauce

No copycat is complete without the signature tangy sauce. I blend ½ cup ketchup, ¼ cup water, 2 tbsp corn syrup, and 1 tbsp each of apple cider vinegar, Worcestershire, and molasses. Simmer for 5 minutes until slightly thickened. David swears this tastes identical to the original. 💛

Horseradish Cream

For a bold kick, I mix ½ cup sour cream with 2 tbsp prepared horseradish and 1 tsp lemon juice. The sharpness cuts through the rich beef beautifully. I use Boar’s Head horseradish from Central Market for consistent heat.

Creamy Au Jus

Strain the cooking liquid from your roast and reduce it by half. Whisk in 2 tbsp butter for richness. This silky jus is perfect for dipping or drizzling over sandwiches. I always make extra—it freezes well for 3 months.

Spicy Mustard

Combine ¼ cup yellow mustard with 1 tbsp Dijon and 1 tsp honey for a sweet-spicy contrast. This pairs especially well with the smoked paprika in the seasoning. I keep a jar in my fridge at all times.

Garlic Aioli

Blend ½ cup mayo with 2 minced garlic cloves and 1 tbsp lemon juice. The creamy texture clings to each slice. For extra depth, add ½ tsp smoked paprika to echo the roast’s seasoning.

Frequently Asked Questions