Air Fryer Roasts: A Tasty, Quick Treat?

Air fryers are a convenient alternative to traditional ovens, and they can be used to make a roast. The cooking time is significantly reduced, and the results are just as tasty.

To make a roast in an air fryer, you'll need to first bring your beef to room temperature. Then, pat it dry and rub it with oil, salt, and pepper. Some recipes also recommend using herbs like rosemary and thyme for extra flavour.

Place the beef in the air fryer basket and cook at a high temperature for a short amount of time to create a crust, then lower the temperature to cook the beef through slowly. The cooking time will depend on the size of your beef and your desired doneness. It's recommended to use a meat thermometer to check the internal temperature and ensure the beef is cooked to your liking.

Once the beef is done, let it rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring your roast is juicy and tender.

So, if you're looking for a quick and easy way to make a delicious roast, give your air fryer a go!

Choosing the right cut of beef

When it comes to choosing the right cut of beef for your roast, there are several factors to consider. Firstly, the size of your air fryer will determine the size of the roast you can cook. Secondly, the type of beef you choose will depend on your budget, the desired cook time, and your preferred level of doneness.

Popular Beef Cuts for Roasts

• Prime Beef: This is the best grade, with a lot of marbling, making it perfect for air fryer roasts. It tends to be more expensive.
• Choice Beef: While also a high-quality option, it has slightly less marbling than prime cuts. It is a good alternative if you don't want to spend as much on prime beef.
• Select Beef: This grade falls below choice beef in terms of marbling. If you choose this grade, it is recommended to marinate the meat before cooking to enhance its juiciness and flavour.
• Top Sirloin or Striploin: This cut is well-marbled and full of flavour and tenderness. It is usually cooked as a whole roast on the rack and is known as prime rib.
• Rump Cap: Also known as picanha, this cut is the top piece of the beef rump and doesn't take too long to cook. It is an excellent and underused choice for roasting.
• Sirloin Tip Roast: This is a budget-friendly option with an intense beefy flavour similar to a pricier tenderloin roast. It contains a lot of connective tissues that create a velvety mouthfeel without the fat.
• Chuck Roast: This cut is not considered traditional roast beef, but it offers great beef flavour at a more affordable price. It contains a lot of connective tissue, which creates a soft and tender texture when cooked slowly.
• Tri-Tip: This lean yet well-marbled cut has been gaining popularity. It has a unique triangular shape and is less common on grocery store shelves as there are only two per cow.
• Eye of Round Roast: This is a lean and economical cut that comes from the rear leg of the beef steer or heifer. It is similar in appearance to the tenderloin but is tougher due to being cut from a well-exercised muscle.
• Top Round Roast: This cut is taken from the upper thigh of the hindquarters and is more tender and flavourful than other round cuts. It is often mislabelled as London Broil in supermarkets, which is actually a cooking method rather than a specific cut of beef.
• Rib Roast: Cut from the rib section between the shoulder and the short loin, this includes popular options like Standing Rib Roast, Rolled Rib Roast, and Rib-Eye Roast.
• Brisket: A flavorful and less traditional choice that benefits from a slow and low roast or braise. It has a juicy and intense beefy flavour.

Tips for Choosing the Right Cut

• Aim for a marbled piece of beef with an outer layer of fat.
• If you're unsure, ask your local butcher for a recommendation.
• Consider your budget and how much time you want to spend cooking. More affordable cuts with connective tissues, such as rump or chuck, benefit from low and slow cooking, while more expensive cuts like prime rib can be cooked at higher temperatures.
• Choose a cut that fits your air fryer size and is even in size.
• Consider the desired level of doneness. Rare to medium-rare is preferable for some cuts like top round, while other cuts like brisket can be cooked well-done without drying out.

How to cook a roast in an air fryer

Ingredients:

• 2-3lb beef roast
• 1-2 tbsp cooking oil (olive oil, vegetable oil, avocado oil, grapeseed oil)
• 1-2 tsp salt (preferably fine ground sea salt or kosher salt)
• 1/2-1 tsp black pepper
• Optional: 1 onion, 1-2 tsp rosemary, 1-2 tsp thyme
• Meat thermometer

Method:

• Take the beef out of the fridge 20 minutes to 1 hour before cooking and bring it to room temperature.
• Pat the beef dry with a paper towel.
• Drizzle or rub oil over the beef and season with salt and pepper.
• Preheat the air fryer to 380-400°F.
• Place the beef in the air fryer basket and cook for 10 minutes at 350-360°F.
• Flip the beef and cook for a further 20-40 minutes, checking the temperature with a meat thermometer until it reaches your desired level of doneness. Rare beef is 120-125°F, medium rare is 130-135°F, medium is 140-145°F, medium-well is 150°F, and well done is 160°F.
• Remove the beef from the air fryer, cover with foil, and leave to rest for at least 10 minutes before slicing and serving.

Tips:

• For a more tender roast, choose a well-marbled cut of beef such as top sirloin, tenderloin, or top round.
• For extra flavour, add an onion to the air fryer basket with the beef.
• To make gravy, catch the drippings from the roast in foil and use as a base.
• To achieve a good crust, cook the beef at a high temperature initially and then lower the temperature to cook it through slowly.
• Always rest the beef after cooking to allow the juices to redistribute and keep the meat tender and moist.

How to serve roast beef

Roast beef is a delicious meal to serve at parties, family gatherings, and holiday dinners. Here are some tips and suggestions on how to serve roast beef, including side dishes, reheating, and storage instructions.

Side Dishes

There are numerous side dishes that pair well with roast beef. Here are some options:

• Mashed potatoes
• Scalloped potatoes
• Green beans (steamed or with a rich and dreamy casserole)
• Carrots (steamed and buttered baby carrots)
• Roasted or steamed vegetables (asparagus, cauliflower, carrots, Brussels sprouts)
• Gravy
• Yorkshire pudding
• Air fryer roast potatoes

Reheating and Storage

Leftover roast beef can be stored in an airtight container or wrapped tightly in plastic and kept in the refrigerator for up to 3-4 days. To reheat, use an air fryer set to 375°F and cook for 3-5 minutes or until warmed through. You can also reheat in an oven at 250°F with broth for 20-30 minutes or on a stovetop skillet with liquid for 2-3 minutes per side.

Serving Suggestions

• Slice the roast beef thinly against the grain.
• Serve with a generous drizzle of gravy.
• For a sandwich, pile thinly sliced roast beef on a crusty roll with horseradish sauce, sharp cheddar cheese, and peppery rocket/arugula leaves.
• Top a bed of mixed greens with slices of roast beef, crumbled blue cheese, cherry tomatoes, and thinly sliced red onion, drizzled with a tangy balsamic vinaigrette.

How to store and reheat roast beef

Storing and reheating roast beef in an air fryer is a straightforward process. Here is a detailed guide:

Storing Roast Beef:

After cooking, wrap the roast beef in kitchen foil and let it rest for at least 10 minutes before slicing. This helps the meat finish cooking and allows the juices to redistribute. Store the roast beef in an airtight container and keep it in the fridge for a maximum of 3-5 days.

Reheating Roast Beef:

• Ensure the roast beef is at room temperature before reheating to facilitate even heating.
• Preheat the air fryer to a temperature between 320°F to 375°F (160°C to 175°C).
• Place the roast beef in the air fryer basket, ensuring it is in a single layer for even heat circulation.
• Reheat for 3-10 minutes, depending on the thickness and amount of roast beef.
• Check the internal temperature with a meat thermometer; it should be at least 165°F (74°C) to ensure thorough reheating.
• Remove the roast beef from the air fryer and let it rest for a few minutes before serving.

Tips for Optimal Results:

• Preheat the air fryer before adding the roast beef.
• Slice the roast beef into thin slices for more even reheating.
• Add a little moisture to the air fryer during the process to prevent dryness.
• Cover the roast beef with foil during the initial stages of reheating to retain moisture.
• Monitor the temperature with a meat thermometer, aiming for an internal temperature of around 145°F (63°C) for medium-rare beef.
• Reheat in batches if necessary to ensure proper air circulation and even heating.

Safety Measures:

• Store leftovers promptly and refrigerate or freeze within two hours to prevent bacterial growth.
• Thaw frozen roast beef safely by defrosting it in the refrigerator overnight.
• Reheat the roast beef to an internal temperature of at least 165°F (74°C) to kill any bacteria.
• Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked foods.
• Consume reheated roast beef within 2-3 days if refrigerated or 1-2 days if reheated from frozen.

Mistakes to avoid when making roast beef

Yes, you can make a roast in an air fryer! Here are some common mistakes to avoid when making roast beef in an air fryer:

• Not patting the meat dry: Make sure to pat the beef dry before seasoning and placing it in the air fryer. This will help the development of a crispy exterior.
• Not preheating the air fryer: Preheat the air fryer to ensure a hot cooking environment, promoting a good sear on the beef.
• Using the wrong cut of beef: Choose a well-marbled cut of beef to ensure a juicy roast. Tougher, leaner cuts may result in a dry and less flavorful roast.
• Not resting the beef: Let the beef rest for at least 10 minutes after cooking. This allows the juices to redistribute and the meat to relax, keeping the roast tender and moist.
• Not watching closely: Air fryers cook quickly, and overcooking can result in dry meat. Use a meat thermometer to monitor the internal temperature and prevent overcooking.
• Not slicing against the grain: Always slice the beef against the grain of the muscle fibers. This will make each bite more tender and easier to chew.
• Forgetting to bring the beef to room temperature: Let the beef sit out for 30-60 minutes before cooking. This promotes even cooking and helps prevent the outside from burning before the inside is cooked.
• Not using a meat thermometer: Air fryers cook hot and fast, so the internal temperature of the meat can rise by 10-15°F even after it has been removed from the air fryer. Use a meat thermometer to monitor the temperature and prevent overcooking.

Frequently asked questions