Sauces & Condiments
This Arby's Super Roast Beef sauce recipe delivers that iconic tangy, slightly sweet, and umami-packed flavor you crave—without the mystery ingredients. The secret lies in balancing tomato-based ketchup with horseradish for that signature kick, then finishing with a touch of vinegar and sugar to mimic the restaurant version's perfect harmony.
I've recreated this sauce exactly as it should be: bold enough to stand alone but versatile enough to elevate any sandwich or dip.
The process is simpler than you'd think—just simmer a blend of ketchup, horseradish, vinegar, and spices until the flavors meld, then blend in a touch of sugar for that signature sweetness. The crunchy celery crowns are the game-changer, adding texture and freshness that cut through the richness.
What you end up with is a sauce that's tangy, slightly sweet, and packed with umami depth, just like the original.
This sauce transforms simple roast beef sandwiches into something restaurant-worthy, but it's also perfect for dipping fries, topping burgers, or even drizzling over grilled meats. 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. No more settling for store-bought versions that fall short—this is the real deal.
Ready to recreate that iconic flavor at home? The ingredients are simple, the steps are straightforward, and the results are undeniably satisfying. Let's get started on making your own Arby's-style Super Roast Beef sauce—one that's as good as (or even better than) the original.
Ingredients for arby's super roast beef sauce
Eight essential ingredients transform into that iconic tangy, umami-rich sauce you crave—crunchy celery crowns included.
| Ingredient | Amount | Notes |
|---|---|---|
| Ketchup 🍅 | 1 ½ cups | High-quality, smooth variety |
| Prepared Horseradish 🌶️ | ½ cup | Mild or hot, not creamy |
| White Vinegar 🍶 | ¼ cup | White or apple cider |
| Granulated Sugar 🍚 | 2 tbsp | White or brown preferred |
| Fresh Celery Stems 🧅 | 2 whole | Thinly sliced for crowns |
| Yellow Onion 🧅 | ¼ whole | Finely diced for base |
| Garlic Cloves 🧄 | 2 cloves | Minced for depth of flavor |
| Dried Mustard 🌶️ | 1 tsp | For tangy kick |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
The ketchup and horseradish are the power duo here—Heinz or Hunt's for the ketchup (avoid chunky varieties) and Gourmet Garden for the horseradish (it's the most consistent brand). Fresh celery is non-negotiable for those signature crowns—look for crisp, pale green stems with no brown spots. The onion and garlic should be fresh too; yellow onions with a papery skin and garlic that smells pungent but isn't sprouting. If you're short on time, pre-minced garlic from the jar works (just drain it well), but fresh is always better. For the vinegar, white vinegar is classic, but apple cider adds a subtle fruitiness that works surprisingly well.
No horseradish? A mix of prepared mustard and a dash of hot sauce gets you close—French's yellow mustard plus Crystal hot sauce is my go-to. Running out of celery? Thinly sliced green bell pepper adds a similar crunch (though it won't mimic the exact flavor). The sugar can be swapped for honey or maple syrup, but granulated keeps it classic. For a smoother sauce, blend the celery crowns separately and fold them in at the end. If you're making a big batch, double the ingredients—this sauce freezes beautifully for up to 3 months (just thaw in the fridge overnight).
This sauce peaks after 24 hours in the fridge—give it time for the flavors to meld. Store it in an airtight container with a splash of vinegar on top to keep the celery crowns crisp for longer. Portion into small jars if you're making extra; it's perfect for sandwiches, fries, or even as a marinade. The celery crowns stay crunchy for about 3 days in the fridge, so use them up or freeze them separately. If you're feeling fancy, garnish with extra celery and a sprinkle of black pepper before serving—it takes this sauce to the next level.
Why You'll Love This Recipe
- Pantry Magic: I’ll never buy that sauce again—just mix what’s already in my fridge. The celery stems add a fresh crunch, but you can blend them smooth if you prefer, and honestly? No one will question where the magic comes from.
- Spicy-Sweet Balance: That horseradish kick with the sugar’s sweetness? It’s like Arby’s nailed it—tangy, bold, and just a little fiery. The vinegar ties it all together without overpowering, and I’ve tested it on everything from burgers to fries.
- Game Day Ready: Between us, this is my go-to for tailgates and potlucks. It keeps well in the fridge, and the bold flavor stands up to crowds. Just double the batch—trust me, you’ll want it.
- Budget Hack: Five ingredients, all cheap, and it makes enough to coat sandwiches for a week. I’ve saved over $20 a month by skipping store-bought sauce, and my kids still beg for seconds. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's super roast beef sauce
This bold, tangy sauce delivers restaurant-quality flavor with a perfect balance of heat and crunch.
Prepare the Celery Crowns
Start by slicing the 2 whole fresh celery stems into thin, even strips—about ¼-inch thick—using a sharp chef's knife. I like to cut them on the bias for extra texture. Transfer the celery to a small bowl and set aside. These crispy crowns add the signature crunch that sets this sauce apart from ordinary ketchup blends.
If your celery is particularly fibrous, you can briefly blanch it in boiling water for 30 seconds to soften it slightly before slicing. This ensures even cooking later when we toast them. The celery should remain vibrant green, not limp—this indicates freshness that translates to better flavor in the final sauce.
Build the Sauce Base
In a medium saucepan, combine the 1.5 cups ketchup, 0.5 cup prepared horseradish, 0.25 cup white vinegar, 2 tbsp granulated sugar, 1 tsp dried mustard, 0.5 tsp ground black pepper, and 1 tsp salt. Stir over medium heat until the mixture reaches a gentle simmer—about 5-7 minutes. You'll notice the horseradish's sharp aroma intensify as it melds with the ketchup's sweetness.
This foundational blend needs to reduce slightly to concentrate the flavors. Let it simmer uncovered for another 3-4 minutes until it thickens just enough to coat the back of a spoon. The sugar will begin to dissolve completely, creating a smooth, glossy base. Taste at this stage—you should detect the horseradish's kick but not overpowering heat yet.
Add Aromatics and Finish Cooking
While the sauce simmers, finely dice the 0.25 whole yellow onion and mince the 2 cloves garlic. Add these to the saucepan and stir for 2-3 minutes until the onion becomes translucent and the garlic releases its aromatic oils. This step deepens the sauce's complexity with savory, slightly sweet onion notes and pungent garlic.
Continue simmering for another 5 minutes to allow the flavors to meld completely. The sauce should now be thick enough to cling to the back of a spoon but still pourable. If it's too thin, simmer uncovered for another minute or two to reduce further. The horseradish's heat should now be balanced by the ketchup's sweetness and the vinegar's tang.
Toast the Celery Crowns
Transfer the sliced celery to a dry skillet over medium heat. Cook for 2-3 minutes, stirring frequently, until the edges begin to crisp and turn golden brown. This toasting step is crucial—it removes excess moisture and intensifies the celery's natural sweetness. The celery should be tender-crisp, not mushy, when done.
Remove the celery from the skillet and set aside. The pan will have released some of the celery's oils, which we'll use to finish the sauce. Add 1 tablespoon water to the skillet and scrape up any browned bits from the bottom. This deglazing captures all the concentrated flavor.
Combine and Adjust
Return the sauce to the skillet and stir in the toasted celery crowns. Simmer for 1-2 minutes to heat through completely. The celery will soften slightly but maintain its crisp texture. Taste and adjust seasoning—you may need an additional pinch of salt or a dash of vinegar to balance the flavors perfectly.
Transfer the sauce to a serving bowl and let it cool for 5 minutes before serving. The flavors will continue to meld as it sits. This sauce pairs beautifully with roast beef sandwiches, burgers, or even as a dipping sauce for fries. The celery crowns add a delightful textural contrast that makes every bite exciting.
Pro Tips For Making Arby'S Super Roast Beef Sauce
- STRAIN THE HORSERADISH: That jarred horseradish is potent stuff, and you don’t need all of it—just the good parts. After mixing, strain it through a fine-mesh sieve to remove any grit or clumps. I learned this the hard way when I ended up with a sauce that tasted like I’d swallowed a handful of sand.
- SIMMER THE CELERY: Don’t just chop and dump. Lightly sauté the celery in a dry pan for 2-3 minutes until it softens and releases its flavor. This makes the sauce taste deeper, not just like ketchup with horseradish sprinkled on top. (Yes, even if you’re impatient like me.)
- MEASURE THE VINEGAR FIRST: The white vinegar is the balancing act here—too much and it’s harsh, too little and the sauce flops. Taste the ketchup and horseradish mix before adding vinegar, then adjust in ½-teaspoon increments. I used to eyeball it and always ended up with a sauce that was either too sharp or too bland.
- SWEETEN GRADUALLY: The sugar isn’t just for sweetness—it cuts the heat and balances the vinegar. Start with half the amount called for, taste, then add the rest in small increments. After burning three batches with sugar overload, I now add it slowly and let the sauce sit for 5 minutes before tasting again. Patience pays off.
Serving suggestions for this arby's super roast beef sauce
Roast Beef Sandwich
This sauce was made for roast beef sandwiches, and trust me, it elevates them to restaurant-quality perfection. Use it on your favorite sliced roast beef with soft hoagie rolls or crusty French bread.
I like to layer the sauce between the meat and cheese, then add a sprinkle of crispy fried onions for extra crunch. The celery crowns in the sauce add a refreshing contrast to the rich beef. 🥪
Classic Fries Dip
Transform your fries into something extraordinary by serving them with this sauce as a dip. The tangy, slightly sweet flavor cuts through the grease beautifully. I recommend using thick-cut frozen fries (like Ore-Ida Golden Crinkles) for maximum crispiness.
For an extra indulgent touch, sprinkle shredded cheddar cheese on top before dipping.
Burgers and Sliders
This sauce isn't just for roast beef—it's a game-changer for burgers too. Drizzle it over your favorite burger patty, whether it's beef, chicken, or even veggie-based. For sliders, use it as a glaze on mini buns with a dollop of mayonnaise.
The horseradish adds a kick that pairs perfectly with the smoky flavors of grilled meats. 🍔
Grilled Meat Glaze
Use this sauce as a finishing glaze for grilled meats like chicken breasts or pork chops. Brush it on during the last 5 minutes of grilling to create a caramelized crust.
The sugar in the sauce helps create a beautiful glaze while the horseradish adds a spicy contrast. It works especially well with herb-marinated meats like rosemary chicken.
Dipping Sauce for Wings
While it might seem unconventional, this sauce is fantastic for dipping wings. The tangy, slightly sweet profile balances the heat of spicy wings perfectly. I recommend using it on buffalo-style wings or honey garlic wings.
Serve it in a small bowl alongside the wings for dipping, and don't forget the celery sticks for crunch. 🍗
Breakfast Applications
Don't limit this sauce to lunch or dinner—it's surprisingly versatile for breakfast too. Use it as a spread on English muffins with scrambled eggs or as a topping for breakfast sandwiches.
The horseradish adds a spicy kick that pairs well with rich breakfast meats like bacon or sausage. Try it on a croissant sandwich with ham and Swiss cheese for a gourmet twist.
Nutrition facts
Frequently asked questions
Can I make this sauce without horseradish?
Yes, but the flavor will be different. Replace the 0.5 cup prepared horseradish with 2 tbsp prepared mustard plus 1 tsp hot sauce (like Crystal). The sauce will still have tang but lose that signature kick. For a milder version, use 1 tbsp mustard and skip the hot sauce.
How long will the celery crowns stay crispy?
The celery crowns stay crisp for about 3 days in the fridge when stored in the sauce. For longer storage, remove them before refrigerating and add fresh celery when ready to use. If the sauce loses crunch, toast new celery strips for 2 minutes before mixing in.
Can I make this sauce spicier?
Add an extra 1 tsp prepared horseradish or ½ tsp cayenne pepper for heat. For gradual spice, blend in 1 tbsp hot sauce after cooking. Taste as you go—start with small amounts to avoid overwhelming the tangy-sweet balance.
Why does my sauce taste too sweet?
If the sugar overpowers, add 1 tbsp vinegar to cut sweetness. For a more balanced flavor, reduce the sugar to 1 tbsp next time. The horseradish's heat should complement the sweetness, not compete. Adjust gradually—taste after each addition!
Can I substitute vinegar with something else?
Apple cider vinegar works perfectly, but lemon juice adds brightness (use ¼ cup). Avoid balsamic—it's too sweet. For a tangy alternative, try rice vinegar, but white vinegar is the classic choice. The acidity is key for that signature tang!