Sauces & Condiments
This Arby's Super Roast Beef Sauce recipe unlocks the bold, spicy-sweet flavor that makes every bite unforgettable. The secret lies in a perfect balance of tomato sauce, Worcestershire, and a touch of horseradish that delivers that signature kick without overpowering.
I've recreated this sauce exactly as it should be—tangy, slightly sweet, and packed with the same smoky depth that makes it legendary.
The process is straightforward but requires patience to build those complex flavors. You'll start with a simple tomato base, then layer in the spices and horseradish to create that signature "horsey" taste.
The key is letting the sauce simmer just long enough for the flavors to meld together, creating a sauce that's perfect for dipping, slathering on sandwiches, or even using as a marinade.
What you'll end up with is a rich, velvety sauce that's tangy, slightly sweet, and just spicy enough to leave your taste buds craving more. The horseradish adds a subtle heat that lingers just beneath the surface, giving it that signature Arby's flavor.
This sauce is versatile enough to elevate any roast beef sandwich, but it's also fantastic for dipping fries or even drizzling over burgers.
Once you taste this homemade version, you'll never settle for anything less. The best part? It keeps well in the fridge for up to a week, so you can make a big batch and enjoy it all week long. Let's get started on recreating this iconic sauce!
Ingredients for arby's super roast beef sauce
Nine ingredients, one legendary sauce—this is how you get that signature Arby's kick.
| Ingredient | Amount | Notes |
|---|---|---|
| Tomato Paste 🍅 | ½ cup | High-quality, no sugar added |
| Worcestershire Sauce 🧂 | 2 tbsp | Lea & Perrins preferred |
| Horseradish 🌶️ | 1 tbsp | Prepared, fresh preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy brightness |
| Brown Sugar 🍚 | 1 tbsp | Light or dark variety |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Water 💧 | ½ cup | For thinning consistency |
| Salt 🧂 | ½ tsp | Adjust to taste |
The tomato paste is your flavor foundation—Muir Glen or Barilla are my go-tos for that rich, concentrated taste. Worcestershire sauce is non-negotiable here; Lea & Perrins is the only brand that delivers that signature 'horsey' depth. Horseradish is where the magic happens—freshly grated gives the best kick, but prepared works in a pinch. For the vinegar, I grab Bragg apple cider—it's tangy without overpowering. The brown sugar might seem small, but it's what balances that spicy-sweet profile perfectly.
No Worcestershire? Soy sauce plus a dash of molasses gets you close, but you'll lose that signature umami. Short on horseradish? Hot sauce at half the amount adds heat, though it won't be exactly the same. The tomato paste can be swapped for crushed tomatoes if you're in a hurry, but you'll need to simmer it longer to thicken. For the spices, if you're feeling fancy, toast your garlic and onion powders in a dry pan first—it deepens the flavor instantly. And yes, you can make this without sugar if you prefer, but trust me, it's what makes it sing.
This sauce keeps for 1 week in the fridge, but it actually tastes better after a day or two as the flavors meld. I always double the batch—one for sandwiches, one for dipping fries. Store it in a glass jar to preserve that rich color. Freezes beautifully for up to 3 months, so make a big batch and thank yourself later. The best part? It's ready in under 15 minutes, and every spoonful tastes like an Arby's secret weapon.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just those pantry staples (tomato paste, Worcestershire, horseradish, vinegar, sugar) and you’ve got the real deal. No fancy gadgets, no last-minute grocery runs. Honestly, I keep this mix in my fridge because it’s that reliable.
- Tangy-Sweet Kick: That horseradish and vinegar combo? Chef’s kiss. It’s got this sharp, bright punch that cuts through rich meats, but the brown sugar smooths it out—like a hug in sauce form. (Yes, even on a Tuesday night.)
- Sauce for Everything: Slather it on sandwiches, toss it with fries, or drizzle it over roasted potatoes. I’ve even used it to glaze chicken thighs—works everywhere. Between us, it’s my secret weapon for turning basic meals into something special.
- Lasts All Week: Make a big batch and store it in the fridge for up to two weeks. I do this so I’m never stuck with dry, sad sandwiches. Plus, it’s cheap—way cheaper than buying sauce at the store. (And way tastier.)
Step-by-step instructions for Arby's-inspired roast beef sauce
Here's how to make that iconic, tangy-sweet sauce with a hidden horseradish punch.
Bloom the Spices in Tomato Paste
In a medium saucepan over medium heat, add the 0.5 cup tomato paste and let it warm for 2-3 minutes, stirring constantly. You'll notice it darkens slightly and releases a rich, caramelized aroma—this is where all the deep flavor begins. The tomato paste acts as our base, so don't rush this step.
While it warms, add the 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp ground black pepper. Stir these spices into the tomato paste for 30 seconds until fully incorporated. This ensures even distribution and prevents any bitter spots. The spices will bloom and release their aromatic oils, creating that signature savory depth that makes this sauce so addictive.
Add Wet Ingredients and Simmer
Pour in the 2 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar, stirring continuously. The vinegar will make the mixture bubble slightly—this is normal. Let it simmer for 3-4 minutes until the sugar dissolves completely and the sauce begins to thicken. You're looking for a smooth, glossy consistency at this stage.
Next, add the 1 tbsp horseradish and 0.5 cup water. The horseradish might look like too much, but trust me—this is what gives the sauce that signature "horsey" kick. Stir well to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally. This slow simmer allows all the flavors to meld together perfectly.
Season and Adjust Consistency
Taste the sauce and adjust the seasoning with the 0.5 tsp salt. If it needs more tang, add a splash of apple cider vinegar. If it needs more sweetness, add a pinch of brown sugar. The sauce should be balanced—slightly sweet, tangy, with a subtle heat from the horseradish and a deep umami from the Worcestershire.
For the perfect consistency, simmer uncovered for another 2-3 minutes if it's too thick. If it's too thin, let it reduce longer or stir in a tiny bit more tomato paste. The sauce should coat the back of a spoon but still be pourable. Once you reach this point, remove the pan from heat—this sauce tastes best when served warm, not boiling hot.
Rest and Serve
Let the sauce rest for 5 minutes off the heat. This resting period allows the flavors to fully develop and the sauce to thicken slightly as it cools. Taste it one last time and adjust seasoning if needed—this is your final chance to perfect it.
Serve immediately over roast beef sandwiches, slathered on fries, or drizzled over grilled meats. The sauce should be glossy, slightly thick, and packed with that signature Arby's flavor profile. Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Reheat gently on the stove with a splash of water to restore its perfect consistency.
Pro Tips For Making Arby'S Super Roast Beef Sauce
- STIR CONSTANTLY AT FIRST: The tomato paste burns faster than you’d expect—especially when you’re distracted by the horseradish’s sharpness. Keep the pan moving for the first 3 minutes until everything’s fully dissolved and smells like a proper sauce, not a charred mess.
- THIN THE PASTE GRADUALLY: Don’t dump all the Worcestershire and vinegar at once. Start with half, let it simmer 2 minutes, then add the rest. This prevents a sudden acid shock that can mute the brown sugar’s caramel notes—you want that sweetness to shine, not hide.
- USE FRESH HORSE RADISH: The prepared stuff in jars is convenient, but it’s watered down and lacks punch. Grate a small knob of fresh horseradish (about 1 tablespoon) and add it last—its heat will mellow slightly from the heat, but it’ll still cut through the richness like it’s supposed to.
- SWEAT THE SUGAR FIRST: Before adding any liquids, sprinkle the brown sugar directly into the dry pan and let it melt into a sticky glaze for 30 seconds. This deepens its flavor and prevents clumping when the Worcestershire and vinegar hit—no one wants grainy sauce on their sandwich.
Common mistakes when making this recipe
Skipping the Horseradish
Horseradish is the secret weapon in this sauce, delivering that signature "horsey" kick. If you omit it, you'll lose that signature heat and depth. I once tried making this sauce without horseradish—it tasted flat and lacked the complexity that makes it so addictive.
If you're sensitive to spice, start with just ½ tbsp and adjust to taste, but don't skip it entirely. 🌶️
Over-Simmering the Sauce
This sauce is delicate, and over-simmering can turn it bitter or overly thick. Once you've added all ingredients and brought it to a boil, reduce to low heat and simmer for only 5-7 minutes.
I've ruined batches by letting them simmer too long, which burns off the vinegar's brightness and intensifies the sugar's sweetness. Keep an eye on it and remove it as soon as it reaches the perfect consistency.
Using Low-Quality Worcestershire
Not all Worcestershire sauces are created equal. The Lea & Perrins brand is non-negotiable here—it provides that deep, umami-rich "horsey" flavor that cheaper alternatives can't replicate. I once used a generic store brand and noticed a noticeable difference in the sauce's complexity.
If you can't find Lea & Perrins, look for a brand that lists anchovies and tamarind as ingredients, which are key for that authentic taste.
Ignoring the Resting Time
Letting the sauce rest for 5 minutes off the heat is crucial—it allows the flavors to meld and the sauce to thicken slightly. I've served this sauce immediately after cooking, and while it was still good, it lacked that polished, restaurant-quality finish.
The resting period also gives you time to taste and adjust seasoning one final time before serving. Don't rush this step!
Over-Thinning the Sauce
Adding too much water can dilute the sauce's intensity. The ½ cup water is just to thin it to the perfect pourable consistency—no more! If your sauce is too thick after simmering, let it reduce longer on the stove instead of adding extra water.
I've made this mistake and ended up with a sauce that tasted watered down and lacked that rich, velvety texture. Trust the recipe's measurements!
Not Tasting as You Go
This sauce is all about balance—slightly sweet, tangy, with a subtle heat. Taste it at each step to ensure you're hitting that perfect harmony. I've made batches where I forgot to taste-test, and by the end, the sauce was either too sweet or too spicy.
Adjust the salt, vinegar, or sugar as needed, and don't be afraid to add a pinch more horseradish if it needs that extra kick. 💡
Nutrition facts
Frequently asked questions
Can I make this sauce without horseradish?
The horseradish is what gives this sauce its signature "horsey" kick and depth. If you omit it, you'll lose that distinctive flavor. Try using ½ tbsp hot sauce instead for heat, but it won't be exactly the same. For the closest match, use ½ tbsp prepared horseradish and adjust to taste.
How long does this sauce keep in the fridge?
This homemade Arby's-style sauce stays fresh for 5-7 days in an airtight container in the fridge. For longer storage, freeze it for up to 3 months. The flavors actually improve slightly after the first day as the ingredients meld together.
Can I use this sauce on other foods besides roast beef?
This versatile sauce works perfectly on burgers, fries, grilled chicken, or even as a marinade for meats. The tangy-sweet balance makes it great for dipping, slathering, or drizzling. Just don't overdo it—it's bold and meant to enhance, not overpower.
What if my sauce turns out too thick or too thin?
If too thick, simmer uncovered for 2-3 more minutes to reduce. If too thin, stir in ½ tsp more tomato paste and simmer briefly. Never add extra water—it dilutes the flavor. The perfect consistency coats the back of a spoon but remains pourable.
Is there a vegetarian version of this sauce?
Yes! Replace the Worcestershire with 2 tbsp soy sauce + ½ tsp molasses and use vegetable broth instead of water. The horseradish and vinegar will still provide the signature tangy kick. The flavor won't be identical but will be very close.