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Jan 29, 2010 12:21 PM

Arby's Roast Beef-- Recipes?

Hi all.

I LOVE Arby's roast beef

I LOVE the fact that they slice it so thin-- but what I love even more is that contrary to the "Roast Beef" one buys in those vaccumed packaged lunchmeat supermarket sections--such as Oscar Meyer-- this Roast beef isnt as SALTY nor does it have too much of that GAMEY flavor at all.

Arby's roast beef is a very MILD-tasting meat and isnt as sharp as the ones I buy in the supermarket.

Anybody know their secret to such success?

Thanks a BUNCH

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  1. I think that when they chop it all up, process it, form it into blocks, they also have a way of removing all beef flavor to get it just the way you like :)

    1. Arby's definitely does something distinct because it tastes like no roast beef I've ever eaten. Definitely processed, dumbed down, etc. I haven't had it in a long time, but I love me some Arby's as much as standard roast beef places. The texture of the meat and being sliced so thin is very pleasant when you bite into a sandwich.

      I have a feeling you won't be able to duplicate it much though. You're probably better off just eating there.

      1 Reply
      1. re: Mr. Mack

        Better than Arby's Roast Beef

        1 (3 to 4 pound) roast
        1/2 cup water
        1/2 cup firmly packed brown sugar
        1 envelope onion soup mix
        1 onion, chopped
        1/2 teaspoon garlic powder, or to taste
        Salt and pepper to taste

        Place roast in crockpot. Stir remaining ingredients together and pour over roast. Cook on LOW all night.

        The next morning stir together. Remove any membrane or fat if desired. Stir well again. Let simmer on LOW until noon or evening.

        Serve on buns.

        Leftovers freeze beautifully.

      2. I haven't been since I was a kid, but I'm pretty sure you won't be able to duplicate at home. The stuff is obviously processed, and I can't think of anything you could do that wouldn't effectively make pate. Slowly cooking the snot out of it, possibly by poaching in highly seasoned water, then slicing it uber-thin with a deli-style meat slicer might be your best bet. Enough fake cheese and goopy-sweet sauce and it might be close enough.

        1. I thnik you'll wan't to buy some real roast beef, blend it in a food processor until it's a finely ground paste. Add in a few packets of plain gelatin, and double to volume with water. Pour it into loaf pans, and after it sets, bake it, slice it paper thin. You can get the packets of sugar, er, I mean "sauce" from your local Arby's store for when you make your sandwiches.

          I do have some love for a few Arby's products, but their roast beeph is not really food imo.

          1. Not to make light of your love of Arby's but you will never be able to reproduce what is done in the lab at home. If you love it you will need to get your fix at Arbys.

            1 Reply
            1. re: scubadoo97

              This thread is hilarious!! I agree ... to me, home cooking is what I do best, and restaurant cooking is what they do best. I very rarely try to reproduce something at home. The only time I regret that policy is when a restaurant goes out of business! And IMO especially not worth it when the cost is as 'low' (in terms of money, not health) as Arby's. I do get one of their sandwiches maybe once a year or so, but agree that it's obviously not real food.