Arby's Au Jus Recipe: Deep, Savory Gravy for Roast Beef Lovers

Recreating Arby's signature au jus at home delivers that deep, savory richness that turns roast beef into a restaurant-quality experience. The secret lies in slow-roasting corned beef brisket until it's fork-tender, then transforming its drippings into a velvety gravy that clings to every bite.

I've perfected this technique after years of testing—no shortcuts, just the authentic flavors that make this sauce unforgettable.

This recipe starts with a simple brine to tenderize the beef, followed by a slow roast that develops deep, caramelized flavors in the meat and drippings.

The au jus sauce builds directly from those rich juices, reduced with beef broth and a blend of spices that mimic Arby's signature tangy-sweet profile. Thickening it just right ensures it coats the beef beautifully without being gluey.

By the end, you'll have perfectly sliced roast beef swimming in a glossy, savory au jus that's richer than anything you'd find in a fast-food container.

The sauce should be thick enough to cling to the meat but still pour gracefully—this is where the cornstarch comes in to rescue any sauce that's too thin. Serve it on toasted buns with classic sides for the full Arby's experience.

This method delivers restaurant-quality results at home, with a sauce so flavorful it'll have you questioning why you ever bought it pre-made. The key is patience—slow cooking builds layers of flavor that can't be rushed. Let's get started on recreating this iconic combination.

Ingredients for arby's au jus

Fourteen ingredients transform into Arby's iconic roast beef and velvety au jus at home.

The beef is everything here—corned beef brisket from a quality butcher delivers the richest flavor. Costco or Whole Foods carry it pre-brined, but if you're buying whole, look for well-marbled cuts with visible fat. The onions, carrots, and celery form the base for the roast and sauce—freshness matters, so skip the wilted veggies. I always grab extra garlic because smashing the cloves releases more flavor than mincing. For the broth, homemade is ideal, but Swanson or Pacific Foods low-sodium versions work in a pinch.

No apple cider vinegar? Red wine vinegar or lemon juice adds the same tang, though the flavor profile shifts slightly. Worcestershire hard to find? Substitute soy sauce plus a pinch of sugar—it's not identical, but close. The cornstarch is non-negotiable for that perfect au jus consistency—arrowroot powder works too if you've got it. For the butter, full-fat is a must—low-fat versions won't give that rich finish. If you're prepping ahead, brine the beef overnight for maximum tenderness, but even a quick 2-hour soak helps.

This roast beef keeps beautifully—3-4 days wrapped tightly in the fridge, or 3 months frozen. The au jus reheats like a dream—just warm it gently on the stove, stirring constantly. I portion the sauce into small containers so it's ready to drizzle over fresh slices. The parsley stays fresh for 5 days if you wrap it in damp paper towels and store it in a sealed bag.

Step-by-step instructions for Arby's au jus recipe

Here's how to recreate that signature Arby's au jus—rich, deep, and perfectly balanced.

In a large Dutch oven, combine the sliced yellow onion, halved carrots, celery stalk pieces, and smashed garlic cloves. Add the 2 cups of beef broth and bring to a simmer over medium heat. This aromatic trifecta—onion, carrot, celery—creates the classic "holy trinity" that forms the backbone of any great au jus.

Let it cook uncovered for 20 minutes, stirring occasionally, until the vegetables soften and the liquid reduces by about one-third. You'll notice the colors deepen and the aromas intensify—this is when the magic begins. The vegetables should be fork-tender but not mushy, and the liquid should coat the back of a spoon with a velvety texture.

Add the 3 lb corned beef brisket to the Dutch oven, submerging it completely in the vegetable mixture. Pour in the 0.25 cup apple cider vinegar and 1 tablespoon Worcestershire sauce, then sprinkle with the 1.5 tablespoons kosher salt and 1 teaspoon freshly cracked black peppercorns. The vinegar adds bright acidity that cuts through the richness, while the Worcestershire brings that umami depth.

Bring everything back to a simmer, then reduce heat to low. Cover and braise for 2 to 2.5 hours until the brisket is fork-tender. Here's the thing—don't peek or stir during this time. Every disturbance releases steam and increases cooking time. When the meat is tender, remove it from the pot and let it rest on a cutting board for 15 minutes before slicing.

Return the Dutch oven to medium-high heat and skim off any fat that rose to the surface. In a small bowl, whisk together the 1 tablespoon cornstarch and 1 tablespoon cold water to create a slurry. Slowly pour this into the simmering liquid while whisking constantly to prevent lumps from forming.

Let the au jus simmer vigorously for 5 to 7 minutes until it thickens to a glossy, syrup-like consistency. It should coat the back of a spoon but still be pourable. If it thickens too quickly, add 1 to 2 tablespoons of hot water to reach your desired consistency. The sauce should have a rich mahogany color and a deep, complex flavor profile that balances sweet, salty, and tangy notes.

Reduce heat to low and stir in the 2 tablespoons cold unsalted butter, one piece at a time, until fully incorporated. The butter adds richness and helps create that signature glossy sheen. Taste and adjust seasoning with additional salt or pepper if needed. The au jus should be deeply flavorful but not overwhelmingly salty.

Just before serving, stir in the 0.25 cup chopped fresh parsley. This final step adds freshness and visual appeal. Slice the rested corned beef brisket against the grain into ¼-inch thick slices and serve immediately with the au jus for dipping. The contrast between the tender, slightly tangy beef and the rich, velvety au jus is what makes this dish so irresistible.

Troubleshooting this recipe

Sauce Too Thin?

If your au jus isn't thickening enough, don't panic—this happens when the cornstarch slurry isn't incorporated properly or the heat isn't high enough. I've found that simmering on medium-high heat for 5-7 minutes after adding the slurry works best.

If it's still runny, whisk in ½ teaspoon cornstarch mixed with ½ teaspoon water and simmer another 2 minutes. For extra insurance, use arrowroot powder instead of cornstarch—it thickens more smoothly.

Meat Too Dry?

Overcooking is the usual culprit here. The brisket should reach an internal temp of 195-203°F—any higher and it'll dry out. Use a meat thermometer to monitor progress.

If your beef turns out tough, try adding ½ cup beef broth to the Dutch oven during the last 30 minutes of cooking to keep it moist. Also, never skip the 15-minute rest before slicing—juices redistribute during this time.

Sauce Too Salty?

This usually happens when the corned beef brisket itself is heavily salted. To fix it, stir in 1-2 tablespoons cold water and simmer for 3-5 minutes to dilute the saltiness. If that's not enough, add 1-2 slices of lemon or 1 teaspoon apple cider vinegar to brighten the flavors.

Taste as you go—you can always add more salt later if needed, but you can't remove excess salt.

Lumpy Texture?

Lumps form when the cornstarch slurry isn't fully dissolved or added too quickly. Always whisk the cornstarch and water together until completely smooth before adding to the sauce. For extra insurance, strain the sauce through a fine-mesh sieve after thickening.

If lumps persist, whisk in 1 tablespoon cold butter to help break them down while adding richness. I've also had success using instant potato flakes (1 tbsp) instead of cornstarch for a smoother texture.

Weak Flavor Profile?

If your au jus tastes bland, it's likely because the vegetables weren't cooked long enough or the beef wasn't properly seasoned. For deeper flavor, roast the onions, carrots, and celery at 400°F for 20 minutes before adding the beef.

Also, don't skimp on the Worcestershire sauce and vinegar—they add critical umami and acidity. For an extra boost, add 1 teaspoon fish sauce or a pinch of MSG (if you're using it) to intensify the savory notes.

Fat Separation?

This happens when the sauce cools too quickly or sits too long. To prevent it, keep the sauce warm at 160°F in a slow cooker or insulated container. If separation occurs, gently reheat the sauce and skim off excess fat before serving.

For a cleaner finish, use a fat separator funnel when pouring the sauce over the beef. The fat should be removed completely—it can make the sauce taste greasy if left in.

Frequently asked questions