Copycat Arby’s Roast Beef, Sliced Thin at Home

Arby’s roast beef sandwiches get their signature texture from beef that’s roasted low and slow, then shaved paper-thin, and you can get shockingly close to that at home with an eye of round roast and a little patience.

This version leans on a simple salt and pepper crust, a slow oven roast, and a quick au jus for dipping, so the beef stays tender instead of turning into shoe leather.

Why This Roast Beef Works

The trick is roasting the beef to a low internal temperature and letting it chill before slicing. That’s what makes it possible to cut it thin enough to pile high on a bun instead of ending up with thick, chewy slabs.

I like eye of round for this because it’s lean, cheap, and slices cleanly once it’s cold. The seared crust adds a little salt and char against the soft, almost deli-like interior.

The au jus isn’t just for dipping. Warming the sliced beef in it for a minute brings the meat back to temperature without drying it out or overcooking it further.

Ingredients

• 3 lb eye of round roast, trimmed of excess fat: this cut is lean and slices thin cleanly once chilled
• 1 tbsp kosher salt: forms the base of the crust
• 2 tsp black pepper, freshly cracked: coarser pepper gives more texture on the outside
• 1 tsp garlic powder: for background savoriness, not sharp raw garlic flavor
• 1 tsp onion powder: rounds out the seasoning without adding texture
• 2 tbsp olive oil: for searing, use a neutral oil if you prefer
• 2 cups low-sodium beef broth: the base for the au jus, low-sodium keeps the salt in check
• 1 tbsp Worcestershire sauce: adds depth to the au jus
• 6 sandwich buns: kaiser rolls or potato rolls both hold up well
• 2 tbsp butter, softened: for toasting the buns

Variations / Substitutions

• Top round or sirloin tip instead of eye of round: both work, just watch the internal temperature closely since they’re slightly different shapes and may cook a bit faster.
• Horseradish cream instead of plain buns: stir 2 tbsp prepared horseradish into a few tablespoons of sour cream for a sharper, tangier sandwich.
• Add heat with cayenne: mix 1/4 tsp cayenne into the seasoning rub if you want a little kick under the salt and pepper.
• Dairy-free swap: use olive oil instead of butter to toast the buns and the sandwich still gets a crisp, golden edge.
• Brighten it with pepperoncini or pickled onions: a few slices on top cut through the richness of the beef and au jus.
• If you like this one, you’ll probably also like French Dip Sandwiches.

How to Make Copycat Arby’s Roast Beef Sandwiches

Step 1: Season the Roast

Pat the 3 lb eye of round roast dry with paper towels, then rub it all over with the 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Press the seasoning into the surface so it sticks rather than sitting loose on top.

Let the roast sit at room temperature for about 20 minutes while you get the pan hot. You’ll see the salt start to draw a little moisture to the surface, which helps the crust form when it hits the heat.

Step 2: Sear the Roast

Preheat your oven to 225°F (107°C). Heat the 2 tbsp olive oil in an oven-safe pot or Dutch oven over medium-high heat until it shimmers, then sear the roast on all sides, about 3 to 4 minutes per side, until you’ve got a deep brown crust all the way around.

Don’t rush this part or turn the heat down early. A good hard sear here is what gives the finished slices that little edge of char and salt against the soft interior.

Step 3: Roast to Temperature

Transfer the pot to the oven and roast the beef uncovered until a meat thermometer inserted into the center reads 125°F (52°C) for medium-rare, which usually takes 45 to 55 minutes for a 3 lb roast. Pull it a few degrees early since it will keep climbing as it rests.

The beef should feel firm but still give slightly when pressed, and the outside will look dark and dry compared to the raw crust you started with.

Low and slow is the whole point here. Rushing the oven temperature up will dry out the outer layers before the center catches up, and you’ll lose the tenderness that makes this taste like the drive-thru version.

Step 4: Simmer the Au Jus

While the roast rests for 15 minutes on a cutting board, combine the 2 cups low-sodium beef broth and 1 tbsp Worcestershire sauce in a small saucepan. Bring it to a gentle simmer over medium heat and let it cook for about 5 minutes, until it smells rich and slightly reduced.

Keep it warm on low heat while you handle the beef. This is also where any drippings from the roasting pot can go in for extra flavor, just skim off any excess fat first.

Step 5: Slice and Assemble the Sandwiches

Once the roast has chilled in the fridge for at least 2 hours, slice it as thin as you can manage against the grain, using a sharp knife and a slow, steady motion. Warm the slices in the simmering au jus for about a minute, just until they turn from cool to hot without curling up or turning gray.

Split and butter the 2 tbsp butter onto the 6 sandwich buns, then toast them cut-side down in a dry skillet over medium heat for about 2 minutes, until golden. Pile the warm beef onto the toasted buns and serve right away with a small cup of the remaining au jus for dipping.

Tips for the Best Copycat Roast Beef

• Buy a roast that’s roughly the same thickness end to end. An uneven shape cooks unevenly and you’ll end up with one end overdone before the other hits temperature.
• Use an instant-read thermometer instead of guessing by time. Eye of round has almost no fat to protect it, so a few extra minutes in the oven can dry it out fast.
• For slices that rival a deli slicer, put the chilled roast in the freezer for about 15 minutes right before you slice it. It firms up just enough to cut cleanly without tearing.
• Leftover au jus keeps well and makes a good base for a quick beef gravy or a dip for extra sandwiches later in the week.

Roasting time depends mostly on the weight of your cut, so use this as a guide rather than a fixed number.

Roast Weight	Oven Temp	Approx. Cook Time
2 lb	225°F (107°C)	35-40 mins
3 lb	225°F (107°C)	45-55 mins
4 lb	225°F (107°C)	60-70 mins

Storing Leftovers

Refrigerate: Store sliced beef in an airtight container with a little of the au jus for up to 4 days. The broth keeps the slices from drying out in the fridge.

Reheating: Warm the beef gently in a saucepan with a splash of the au jus over low heat for a minute or two. Avoid the microwave if you can, since it tends to make thin slices go rubbery.

What to Serve With Copycat Arby’s Roast Beef Sandwiches

Curly fries or a simple baked potato work well here since they soak up any extra au jus that ends up on the plate. A vinegar-based coleslaw is also a good match, its acidity cuts through the richness of the beef and butter-toasted bun. If you want something lighter, a simple green salad with a mustard vinaigrette echoes the tang of horseradish without competing with the beef.

Frequently Asked Questions

Is it safe to eat the beef pink in the middle?

Yes, whole-muscle beef roasted to 125-130°F (52-54°C) and rested is safe to eat, since the risk with beef comes mainly from ground meat, not intact cuts like eye of round.

Can I make this in a slow cooker instead of the oven?

You can, but you’ll lose the seared crust and the texture will be softer, more like pot roast than the firmer, shaved deli style this recipe is going for.

Can I make the roast ahead of time?

Yes, roast and chill it up to 2 days ahead, then slice and reheat in the au jus right before serving, which actually makes slicing easier since the beef firms up more the longer it sits cold.

What if I don’t have a thermometer?

You can estimate by time, but eye of round is unforgiving and easy to overcook without one, so it’s worth borrowing or buying an inexpensive instant-read thermometer for this recipe specifically.