Name: Slow Cooker Beef and Cheddar Sandwiches – Arby’s Copycat
Prep time: 5 min
Cook time: PT-489206H57M57S
Total time: PT-489206H57M57S
Cuisine: American
Ingredients: 2–3 pounds chuck roast; 1 tablespoon dried minced onion; 1 tablespoon Montreal steak seasoning; 2 tablespoons Worcestershire sauce; 1½ cups Arby’s sauce (plus more for topping); 1½ cups cheddar cheese sauce (such as Rico’s or preferred brand); 6 onion rolls

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I’m sharing an irresistible take on a classic: tender, slow-cooked chuck roast smothered in tangy sauce, piled onto onion rolls with a rich cheddar cheese sauce—for a homemade version of the famous Beef ‘n Cheddar sandwich that’s even better than the original. Slow Cooker Beef and Cheddar Sandwiches – Arby’s Copycat

Why You’ll Love This Recipe

I love this recipe because:

It’s easy and comforting—pure, cheesy, beefy satisfaction in every bite.
It’s budget-friendly—one roast serves six, making it more economical than ordering takeout.
It’s a copycat that elevates the original—I’m using fresh chuck roast and slow-cooking it to juicy perfection with my own seasoning and that signature sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I’ve gathered everything I need to make this delicious sandwich, and here’s what’s in my prep lineup:

Chuck roast (2–3 pounds)
Dried minced onion
Montreal steak seasoning
Worcestershire sauce
Arby’s-style sauce (1½ cups, plus more for topping)
Cheddar cheese sauce (I use my favorite brand or make it from scratch)
Onion rolls (6)

Directions

Here’s how I bring it all together:

I place the chuck roast into my 6‑quart slow cooker and sprinkle the minced onion and steak seasoning over it.
I pour the Worcestershire sauce and Arby’s-style sauce over the roast.
I cover and cook on LOW for 8 hours or HIGH for 4 hours.
When it’s done and the roast is fall‑apart tender, I shred it using two forks and stir it into the sauce, then switch the slow cooker to WARM.
I heat the cheddar cheese sauce in the microwave until smooth.
Finally, I assemble: pile the shredded beef onto onion rolls, pour over cheddar cheese sauce, and drizzle extra sauce on top.

Servings and timing

Servings: 6
Prep time: 5 minutes
Cook time: 4 hours (on HIGH) or 8 hours (on LOW)
Total time: About 4 hours and 5 minutes if using HIGH, or 8 hours and 5 minutes on LOW

Variations

I like experimenting with these tweaks:

I’ll add tomato, lettuce, and mayo for a deluxe-style sandwich.
If I don’t have the sauce, I make a spicy BBQ sauce at home as a substitute.
Sometimes I swap the cheese sauce for sliced or shredded cheddar—let it melt from the hot beef.
I might toast the rolls first if I want a crunchier bite.
No onion rolls? No problem—I use whatever buns I have, or even dinner rolls to make sliders.

Storage / reheating

Storage: I store leftover shredded beef (and sauce) in an airtight container in the fridge—it stays good for up to 3 days.
Reheating: For larger amounts, I use the “warm” function on the slow cooker. For smaller portions, I heat in a saucepan or microwave until hot.

FAQs

Should I sear the chuck roast first?

I don’t always, but when I have the extra time, I’ll sear it to lock in moisture and develop a browned crust for extra flavor.

Can I use a different cut of beef?

I prefer chuck roast for its marbling and tenderness, but I’ve used rump roast, eye of round, or brisket, and they all work well.

Can this be made without a slow cooker?

I love the convenience of my slow cooker, but you could make it in a Dutch oven—just adjust for stovetop or oven time until the meat is fork‑tender.

Can I freeze leftover beef?

Absolutely—once cooled, I freeze it in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat as usual.

Are any substitutions okay?

I’ll swap Montreal steak seasoning for garlic powder and paprika, or use different buns (pretzel buns, ciabatta) depending on what’s on hand.

Conclusion

I’ve found that making these slow cooker Beef and Cheddar Sandwiches feels like a mini victory—transforming a simple roast into something spectacular with minimal effort. I get that ooey‑gooey, savory goodness without the fast‑food drive‑through. I hope you make it soon and enjoy every cheesy, beefy bite as much as I do!