Copycat Arby’s Roast Beef Sandwich, Thin-Sliced and Juicy

An Arby’s roast beef sandwich is really just three things done right: a lean roast cooked low and slow, sliced paper-thin, and warmed back up in a salty broth before it hits the bun. You can get all three right at home with a regular oven and a sharp knife.

This version leans on a simple rub and a broth simmer at the end, so the meat stays pink in the middle and never dries out on the way to the plate.

Why This Roast Beef Sandwich Works

The roast never goes above 130°F (54°C) in the oven, so it comes out tender instead of gray and stringy.

Simmering the sliced beef in broth after roasting is the trick that keeps deli-style sandwiches from drying out, and it’s the part most homemade versions skip.

I like mine piled high with a swipe of horseradish sauce, the classic move that cuts through the richness without covering up the beef.

Ingredients

• 3 lb eye of round roast: a lean cut that slices thin without falling apart; top round works too
• 2 tsp kosher salt: seasons the meat all the way through before it goes in the oven
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil: helps the seasoning stick and gives the outside a good sear
• 4 cups beef broth: use low-sodium, since the roast is already seasoned
• 1 tbsp Worcestershire sauce: adds a savory, slightly tangy edge to the broth
• 6 sandwich buns: soft kaiser rolls or hamburger buns, lightly toasted

Variations / Substitutions

• Swap the cut: top sirloin or bottom round both work if eye of round isn’t available, though bottom round needs closer to 20 extra minutes in the oven to get tender.
• Add heat: stir 1 tsp smoked paprika or a dash of hot sauce into the broth for a smokier, spicier sandwich.
• Go dairy-free: skip any cheddar and use horseradish sauce or mustard instead for the same sharp bite.
• Brighten it up: a few dill pickle chips or a squeeze of lemon over the meat cuts the richness nicely.

If you like this one, you’ll probably like French Dip Sandwiches too, since they use the same idea of thin beef and a savory broth.

How to Make Arby’s Roast Beef Sandwich

Step 1: Rub and Sear the Roast

Preheat the oven to 225°F (107°C). Pat the 3 lb eye of round roast dry, rub it all over with 1 tbsp olive oil, then press on the 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Heat a heavy skillet over high heat and sear the roast on all sides, about 8 minutes total, until a deep brown crust forms.

The outside should look almost mahogany, with a crust that holds together when you turn the roast with tongs. That crust is where a lot of the flavor lives, so don’t rush it.

Step 2: Roast the Beef Low and Slow

Transfer the seared roast to a rack set in a baking dish and slide it into the 225°F (107°C) oven. Roast for about 84 minutes, until an instant-read thermometer inserted in the center reads 130°F (54°C) for medium-rare.

At low heat like this, the roast cooks evenly instead of forming a gray band around a pink center. Check the temperature a little early the first time you make this, since ovens run differently.

Step 3: Slice the Beef Thin

Let the roast rest on the counter, then slice it very thin against the grain with a sharp knife, or a meat slicer if you have one. Aim for slices thin enough to see light through.

The thinner you go, the more the beef will fold and shingle on the bun the way it does at the counter. Thick slices will still taste good, they just won’t have that same soft, stackable texture.

Step 4: Simmer the Beef in Broth

Pour the 4 cups beef broth and 1 tbsp Worcestershire sauce into a wide pot and bring it to a gentle simmer over medium heat. Add the sliced beef and let it warm through for about 3 minutes, just long enough to soak up flavor without turning gray or curling up.

The broth will smell deeply beefy, and the slices should look glossy and a little darker once they’ve taken on the liquid. Don’t let it boil hard, or the meat will toughen up fast.

Step 5: Pile and Serve the Sandwiches

Toast the 6 sandwich buns lightly, then use tongs to lift the beef straight from the broth and pile it high on each bun, about 5 to 6 oz per sandwich. Serve right away while the meat is still warm and a little wet from the broth.

The bun edges should look slightly damp where the broth soaks in, and that’s exactly the bite you’re after, the one that drips a little down your hand.

How to Get Deli-Thin Slices Every Time

• Buy a roast with a compact, even shape rather than a tapered one, so it cooks at the same rate all the way through.
• If your knife skills aren’t steady, chill the rested roast in the freezer for 20 minutes before slicing. The firmer meat is much easier to cut thin.
• Save any leftover broth in the fridge. It makes a solid dip on the side, the same way a French dip sandwich works.

Roast time depends on the doneness you want, so let temperature be your guide rather than the clock.

Doneness	Internal Temp	Approx Time (3 lb roast)
Rare	120°F (49°C)	65 mins
Medium-rare	130°F (54°C)	84 mins
Medium	140°F (60°C)	100 mins

Storing Leftovers

Refrigerate: Keep the sliced beef in its broth in an airtight container for up to 4 days. Storing it in the broth keeps the meat from drying out or turning tough.

Reheating: Warm the beef and broth together in a small pot over low heat for a couple of minutes. Skip the microwave if you can, since it tends to firm up the thin slices.

Serve Cold: The sliced beef also works cold, straight from the fridge, piled on a sandwich the next day.

What Goes Well With Arby’s Roast Beef Sandwich

Curly fries or any crinkle-cut fries are the classic pairing, since their crisp edges give you something crunchy against the soft, warm beef. A cup of the leftover simmering broth on the side turns the sandwich into a mini French dip. Kettle chips work too, if you want that same salty crunch without heating up more oil.

Frequently Asked Questions

Can I cook the roast in a slow cooker instead of the oven?

Yes, sear it the same way first, then cook on low for 6 to 7 hours until it hits 130°F (54°C). It will be a touch softer than the oven version but still slices fine.

Can I freeze the sliced roast beef?

Yes, freeze it in its broth in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight before reheating.

Why does homemade roast beef taste different from Arby’s?

Arby’s uses a commercial slicer and a specific seasoning blend, so their slices are more uniform and the flavor is more consistent from batch to batch. Homemade will taste beefier and a little less uniform, which is honestly the point of making it yourself.

Can I use a different broth flavor?

Yes, a mix of beef and chicken broth works if that’s what you have, though the flavor will be a bit lighter and less rich.