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This Arby's style roast beef recipe delivers the same au jus-soaked tenderness you crave, but with a home-cooked twist that's surprisingly simple. The secret lies in slow-roasting a flavorful beef brisket until it's fork-tender, then slicing it thin against the grain for that signature melt-in-your-mouth texture. I've perfected this version after years of experimenting—no fancy equipment needed, just patience and proper technique.
What makes this recipe work is the combination of dry rub seasoning and slow cooking, which creates deep caramelization while keeping the meat incredibly tender. The beef develops a rich, savory crust that practically dissolves when you slice into it, creating that iconic Arby's experience. Most importantly, we'll make authentic au jus from the drippings—no bottled substitutes here.
By the time you're done, you'll have perfectly sliced roast beef that's juicy, flavorful, and ready to serve with classic sides like coleslaw or potato salad. The au jus will soak into every bite, creating that unmistakable Arby's-style experience. This method delivers restaurant-quality results in just 30 minutes of active time (plus cooking), making it perfect for game day or any occasion when you want that familiar comfort.
The best part? This recipe makes enough for leftovers that reheat beautifully—just warm the slices with fresh au jus for that same-day taste. Let's get started with the step-by-step method that guarantees tender, flavorful beef every time.
Ingredients for arby's style roast beef
Six essential ingredients transform brisket into iconic Arby's-style roast beef with rich au jus.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Brisket 🥩 | 3 lb | Whole packer cut, 1-inch thick |
| Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred |
| Coarse Black Pepper 🌶️ | 1 tbsp | Freshly cracked preferred |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground if possible |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Ground Mustard 🌿 | 1 tbsp | Adds tangy complexity |
| Worcestershire Sauce 🍶 | 1 tbsp | Vegetarian version if needed |
| Beef Broth 💧 | 2 cups | Homemade or high-quality store-bought |
| Yellow Onion 🧅 | 1 whole | Medium size, sliced |
| Carrots 🥕 | 2 whole | Medium size, sliced |
| Celery Stalks 🥬 | 2 whole | Medium size, chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, peeled |
| Tomato Paste 🍅 | 2 tbsp | San Marzano preferred |
| Balsamic Vinegar 🍷 | 1 tbsp | For depth of flavor |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For cooking and finishing |
The beef brisket is the star—look for a whole packer cut with good marbling at Costco or your butcher shop. A 1-inch thickness ensures even cooking without drying out. If you're buying from the grocery store, check the packaging for 'brisket' or 'first-cut brisket'—avoid pre-sliced roast beef, which won't have the same texture. For extra insurance, ask the butcher to trim any large fat caps, which can make the meat greasy. The secret to tender slices lies in the slow cooking—don't rush this part, even if you're eager to eat!
No Worcestershire sauce? Substitute with 1 tbsp soy sauce plus 1 tsp apple cider vinegar—it won't be identical, but it'll work in a pinch. The tomato paste can be swapped for 1/4 cup crushed tomatoes if you're in a hurry, though it'll be slightly less concentrated. For the au jus, if you don't have fresh carrots or celery, use 1 tbsp each of carrot and celery powder instead. The garlic powder and onion powder are non-negotiable—they build the foundational flavor. If you're feeling fancy, toast the spices in a dry pan for 30 seconds before applying to deepen their aroma, but it's not required.
The beef keeps beautifully—reheat slices in fresh au jus for that same-day taste. Store the cooked brisket wrapped in foil in the fridge for up to 5 days, or freeze for 3 months. The au jus can be refrigerated separately for 4 days or frozen for 6 months. For game day prep, I like to slice the beef and portion it into containers with a little au jus at the bottom—just reheat in the microwave for 2 minutes and serve. The leftovers actually taste better the next day as the flavors meld even more!
Why You'll Love This Recipe
- I’ll be real: most reheated roast beef turns to shoe leather. Not this. The brisket stays tender, and the spices keep it tasting fresh. Pack it for lunches or freeze portions—no one will guess it’s not fresh off the grill.
- No-Fuss Prep: I swear, this takes less effort than ordering takeout. Slice the brisket thin, toss it with salt, pepper, and those two powders—garlic and onion—and you’re basically done. No fancy marinating, no last-minute stress.
- That Crispy-Perfect Bite: Honestly, the secret’s in the slow cook or oven method—it renders the fat just enough so every slice has that satisfying snap. The garlic and onion powder? They cling to the meat like a flavor hug, but not overpowering.
- Party in a Pan: Between us, this is my go-to for game days or when friends drop by. Serve it on toasted rolls with horseradish mayo, or pile it high on a platter with pickles and chips. The crowd won’t care how easy it was.
Step-by-step instructions for Arby's style roast beef
Here's how to recreate that signature tender, au jus-soaked beef with a perfect crust.
Prepare the Brisket and Seasoning Blend
Begin by trimming any excess fat from the 3 lb beef brisket, leaving about ¼ inch of fat cap for moisture during cooking. Pat the meat completely dry with paper towels—this is crucial for achieving that signature crispy exterior. In a small bowl, combine the 2 tbsp kosher salt, 1 tbsp coarse black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ground mustard, and 1 tbsp Worcestershire sauce. Mix thoroughly until evenly distributed.
Generously coat the brisket with the seasoning blend, pressing it into the meat so it adheres well. Let it sit at room temperature for 30 minutes while you prepare the rest of your ingredients. This resting time ensures even cooking and helps the seasoning penetrate the meat. The brisket should be completely dry before cooking—any moisture will prevent that perfect crust from forming.
Sear the Brisket for Depth of Flavor
Heat a Dutch oven over medium-high heat and add the 2 tbsp extra-virgin olive oil. Once the oil is shimmering, carefully place the seasoned brisket fat-side down in the pot. Let it sear undisturbed for 8-10 minutes until a deep golden-brown crust forms on the fat side. You'll know it's ready to flip when the edges release easily from the pan.
Flip the brisket and sear the other side for another 8-10 minutes until it develops a similar crust. Remove the brisket from the pot and set it aside on a cutting board. The searing step is what creates that rich, caramelized flavor that's key to this recipe—don't rush it. If you notice the oil smoking excessively, reduce the heat slightly to maintain control.
Build the Au Jus Base
In the same Dutch oven, add the sliced 1 whole yellow onion, sliced 2 whole carrots, chopped 2 whole celery stalks, and minced 4 cloves garlic. Cook for 5-6 minutes until the vegetables begin to soften and develop a golden hue. Stir occasionally to prevent burning, as these aromatics form the flavor foundation of your au jus.
Reduce the heat to medium-low and stir in the 2 tbsp tomato paste and 1 tbsp balsamic vinegar, cooking for 2 minutes until the tomato paste darkens slightly. Pour in the 2 cups beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. This deglazing step captures all that concentrated flavor you've built up so far. Bring the mixture to a gentle simmer, then return the brisket to the pot, fat-side up.
Slow Cook to Perfect Tenderness
Cover the Dutch oven and transfer it to a 350°F oven. Cook for 2-2.5 hours until the brisket reaches an internal temperature of 200-205°F and is fork-tender. The au jus should have reduced to a rich, syrupy consistency that coats the back of a spoon. Check the liquid level periodically and add 1-2 tablespoons of water if it reduces too much, but avoid over-diluting the sauce.
Here's the thing about this step—patience is key. The slow cooking process breaks down the tough connective tissues in the brisket, transforming it into that melt-in-your-mouth tenderness that makes this dish so special. You'll know it's done when the meat pulls apart easily with two forks and the au jus has thickened to a perfect consistency for soaking those tender slices.
Rest and Slice for Maximum Juiciness
Remove the brisket from the pot and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice remains moist and flavorful. During this time, you can skim any excess fat from the au jus if desired, but leave enough to coat the bottom of the pot.
Slice the brisket against the grain into ¼-inch thick slices. The grain direction will be visible as lines running through the meat. Arrange the slices on a serving platter and ladle the warm au jus over the top. Serve immediately with the rich au jus for dipping—this is where the magic happens. Each bite should deliver that perfect balance of tender beef and deeply flavorful sauce that makes this dish so irresistible.
Pro Tips For Making Arby'S Style Roast Beef
- BRINE THE BRISKET: I learned this the hard way—skipping the overnight brine makes the meat dry out faster. Toss the brisket in a mix of ¼ cup kosher salt per quart of water (yes, even if it’s just a shallow tray) for 12–24 hours. The salt penetrates deeper than dry rubs, and the texture stays juicy when you sear it later.
- SEAR IN BATCHES: High heat. Seriously, crank it up—but don’t crowd the pan. Cut the brisket into ½-inch slices first, then sear in two rounds (yes, it’s extra work) to avoid steaming instead of browning. A hot, dry pan for 2–3 minutes per side gives you that caramelized crust Arby’s nails.
- SALT AFTER SEARING: More salt than you think, especially if you’re impatient like me. After searing, hit both sides with a fresh pinch of kosher salt while the pan’s still hot. It crisps the surface and balances the garlic-onion powder later—no need to overdo it in the dry rub.
- REST UNDER FOIL: Give it a solid 5–10 minutes under foil before slicing. I used to serve it immediately, and the juices pooled on the cutting board instead of staying in the meat. Tent loosely with foil and let it relax—your knife will glide through clean slices, not tear them.
Health benefits of these flavors
Lean Protein Power
This recipe delivers a substantial dose of high-quality protein—about 50 grams per serving—making it an excellent choice for muscle maintenance and recovery. The slow-cooking method preserves the beef's natural protein while breaking down tough fibers, making it easier to digest than many other beef preparations. 💪
Iron for Energy
Brisket is rich in heme iron, a highly bioavailable form that supports red blood cell production and helps combat fatigue. A 3-ounce serving provides roughly 2.5mg of iron (about 14% of your daily value), which is particularly beneficial if you're prone to feeling sluggish or anemic. Pairing it with the au jus enhances iron absorption even further.
Low-Fat, High-Flavor
Unlike many beef dishes, this method minimizes added fat while maximizing flavor through slow cooking and au jus reduction. The fat cap (left at ¼ inch) provides moisture during cooking, but excess fat is either rendered out or skimmed, resulting in a leaner cut than traditional roast beef preparations. This makes it heart-healthier without sacrificing satisfaction.
Rich in B Vitamins
The slow-roasting process helps retain B vitamins like B6, B12, and niacin, which are essential for energy metabolism and nervous system function. These nutrients are particularly concentrated in beef brisket, making this dish a powerhouse for maintaining healthy energy levels throughout the day. The au jus also carries some of these water-soluble vitamins, adding to the nutritional profile.
Balanced Sodium
While the recipe includes kosher salt for seasoning, the slow cooking and au jus reduction help control sodium levels compared to processed deli meats. A 3-ounce serving contains roughly 300-400mg of sodium, which is moderate—far less than a typical Arby's sandwich. For lower-sodium options, reduce the salt by ½ tsp and boost flavor with extra Worcestershire sauce or garlic powder.
Meal Prep Friendly
This recipe's make-ahead nature makes it ideal for health-conscious meal prep. The beef and au jus can be stored separately for up to 5 days in the fridge, allowing you to assemble fresh portions without reheating the entire dish. The au jus-soaked slices reheat beautifully, retaining moisture and flavor—perfect for lunches or post-workout meals when you need protein and nutrients quickly. ✨
Nutrition facts
Frequently asked questions
Can I substitute brisket with another cut of beef?
For best results, stick with beef brisket as it has the perfect balance of fat and connective tissue that breaks down beautifully during slow cooking. If you must substitute, try a chuck roast or bottom round roast—both have good marbling and will become tender when cooked low and slow. Avoid lean cuts like sirloin, as they won't develop the same rich texture and flavor.
How do I know when the brisket is fully cooked?
The brisket is done when it reaches an internal temperature of 200-205°F and is fork-tender. Insert a meat thermometer into the thickest part—it should read within that range, and the meat should easily pull apart with two forks. The au jus should also have reduced to a thick, syrupy consistency that coats the back of a spoon. Patience here is key!
Can I make this recipe in a slow cooker?
Yes, but with a few adjustments. After searing the brisket as directed, transfer it to your slow cooker with the vegetables, tomato paste, and broth. Cook on low for 8-10 hours or high for 5-6 hours until tender. The au jus may not reduce as much, so you can finish it on the stovetop by simmering uncovered for 10-15 minutes to thicken it up. The texture will be slightly different but still delicious!
What's the best way to reheat leftovers?
Reheat slices in fresh au jus for maximum flavor and moisture. Place slices in a skillet with a splash of au jus and warm over medium-low heat for 3-5 minutes until heated through. For microwave reheating, place slices on a plate with a little au jus, cover with a damp paper towel, and heat for 1-2 minutes. Never reheat dry—this is what makes the beef tough and unappetizing.
Why does my au jus taste too thin?
If your au jus is too thin, it likely didn't reduce enough during cooking. To fix this, simmer the au jus uncovered on the stove for 10-15 minutes to evaporate excess liquid. For extra thickness, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the au jus, and simmer for 2-3 minutes until it reaches your desired consistency. Avoid adding too much liquid back in—this dilutes the flavor.