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 result is a tender, juicy roast with a crispy exterior. The key to achieving the perfect roast in an air fryer is to use high-quality, tender cuts of meat and monitor the internal temperature to prevent overcooking.

The first step is to choose the right type of beef. Tender cuts like topside, rump roast, sirloin roast, or boneless ribeye are ideal due to the shorter cooking time. Cheaper, tougher cuts like chuck roast are less suitable and may require slow cooking for best results.

Before cooking, it's important to bring the meat to room temperature and pat it dry. Then, season the beef with a mixture of herbs, salt, and oil. Some popular herb choices include rosemary, thyme, oregano, and sage.

When ready, preheat the air fryer to a high temperature, typically around 400°F/200°C, to create a delicious crust. Place the beef in the air fryer basket and cook for about 10 minutes to sear the exterior.

After the initial searing, lower the temperature to around 350°F/180°C and continue cooking for 20-40 minutes, depending on your desired doneness. It's crucial to use a meat thermometer to monitor the internal temperature and avoid overcooking.

Once the roast reaches the desired temperature, remove it from the air fryer and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender roast. Finally, carve the roast beef thinly against the grain and serve with your favourite sides.

Using an air fryer to make a roast is a convenient and time-saving option that delivers delicious results. With the right techniques and ingredients, you can enjoy a perfectly cooked roast with minimal effort.

Choosing the right cut of beef

• Top Sirloin Roast: This lean and flavorful option cooks well in an air fryer, especially when cooked to medium doneness.
• Prime Rib Roast: A prime grade of beef with plenty of marbling will result in a juicy and flavorful roast.
• Eye of Round Roast: This lean cut is similar to the outside round but is usually more uniform in shape, which helps it cook evenly in an air fryer. Be careful not to overcook it to maintain tenderness.
• Beef Tenderloin: As a premium, tender cut, beef tenderloin is excellent for air frying. Just be sure to monitor the cooking closely as it can overcook quickly.
• Top Round Roast (also known as Topside or Rump Roast): This cut has a lean texture and robust flavor, making it a healthy and economical choice.

When selecting your beef, look for roasts that fit comfortably in your air fryer with a little room for airflow. An even size and some marbling will also help ensure even cooking.

Remember to bring your beef to room temperature before cooking and pat it dry to help create a crispy exterior. Also, consider using a meat thermometer to ensure your roast is cooked to your desired level of doneness.

Cooking times and temperatures

The cooking time and temperature for your roast will depend on the size of your beef joint, your desired level of doneness, and the type of air fryer you have. As a rule of thumb, allow:

• 13 minutes per pound for rare
• 18 minutes per pound for medium
• 23 minutes per pound for well-done

However, it's important to remember that cooking times will vary depending on your air fryer, so it's always best to check the internal temperature of your roast using a meat thermometer.

When cooking your roast beef in the air fryer, it's best to cook it at a high temperature initially to sear the outside and create a delicious crust. Then, lower the temperature to cook the beef through slowly, which will help to keep the center pink and juicy.

For a medium-rare roast, aim for an internal temperature of 125°F, and for a medium roast, aim for 130°F. Remember to remove your roast from the air fryer a few degrees early, as the temperature will continue to rise while it rests.

• Rare: 120-125°F (red center)
• Medium-rare: 130-135°F (red center with some pink)
• Medium: 140-145°F (pink center)
• Medium-well: 150°F (center only slightly pink)
• Well-done: 160°F (no pink)

The USDA recommends a safe minimum internal temperature of 145°F for all cuts of beef, with a 3-minute rest. This will give you a medium to medium-well-done level of doneness.

When cooking your roast, it's a good idea to preheat your air fryer to start the roasting process and quickly sear the outside of the beef. Then, lower the temperature and let it finish cooking. This will help to prevent your roast from drying out.

To ensure your roast beef is cooked to perfection, it's best to bring it to room temperature before cooking. This will help it cook more evenly. Also, be sure to rest your roast for at least 10-15 minutes after cooking to allow the juices to reabsorb into the meat and keep it succulent.

How to get a good sear

To get a good sear on your roast, follow these steps:

Firstly, take your roast beef out of the fridge and let it sit for around 30 minutes to bring it to room temperature. This will ensure that the beef cooks more evenly.

Next, preheat your air fryer to a high temperature, around 400°F/200°C. This step is important as it will help to sear the beef and lock in the juices, creating a nice crust. If your air fryer doesn't have a preheat setting, simply turn it on for about 5 minutes.

Now, you'll want to pat the beef dry with a paper towel and coat it with your chosen seasonings and oil. You can use a variety of herbs and spices, such as rosemary, thyme, salt, and pepper. Roll the beef on a plate with the seasoning and oil until it's evenly coated.

Once your beef is prepared and your air fryer is preheated, place the beef in the air fryer basket and cook for 10 minutes at the high temperature. After this initial searing, lower the temperature to around 350°F/180°C and continue cooking for another 20-40 minutes, depending on your desired level of doneness.

To check if your roast is done, use a meat thermometer to gauge the internal temperature. For rare beef, aim for 120°F-125°F; for medium-rare, 125°F-135°F; for medium, 140°F-145°F; and for well-done, 160°F. It's important to note that the temperature will continue to rise a few degrees while the roast is resting, so remove it from the air fryer a couple of degrees early.

Finally, remove the roast from the air fryer and let it rest for at least 15 minutes before carving. This resting period allows the juices to redistribute and ensures a juicy, tender roast.

Resting the meat

When cooking a roast in an air fryer, it is recommended to remove the meat from the air fryer when it reaches a temperature about 5°F (or 3°C) below your desired level. For example, if you prefer your beef medium-rare, you should aim for an internal temperature of 130-135°F (55-57°C). Transfer the roast to a cutting board or platter and cover it loosely with foil. Let the meat rest for a minimum of 10 minutes before slicing and serving.

During the resting period, the meat will continue to cook due to carryover cooking, and the internal temperature will rise by about 5°F (3°C). This means that if you remove your roast from the air fryer when it reaches 130°F (55°C), it will eventually reach 135°F (57°C) while resting. This step is crucial in achieving the desired doneness and ensuring a juicy, tender roast.

Additionally, resting the meat allows the juices to redistribute, preventing them from flowing out when the meat is cut. This results in a more flavorful and moist roast. Therefore, it is important to let the meat rest for at least 10 minutes, but you can also let it rest for a longer period, such as 20 minutes, depending on the size of the roast and your desired level of doneness.

What to serve with roast beef

There are many side dishes that can accompany roast beef, whether it's cooked in an air fryer or not. Here are some ideas:

• Potatoes: Mashed potatoes, mashed sweet potatoes, roasted potatoes, scalloped potatoes, au gratin potatoes, hasselback potatoes, potato wedges, and potato salad.
• Vegetables: Roasted or steamed veggies, roasted beets with goat cheese and walnuts, roasted Brussels sprouts (with bacon and a balsamic glaze), roasted asparagus, roasted carrots, maple-glazed carrots, roasted okra, roasted squash, roasted parsnips, green beans, honey-Dijon Brussels sprouts, balsamic mushrooms, roasted vegetable medley, and roasted root vegetables.
• Bread: Yorkshire pudding, breadsticks, rolls, cornbread, and garlic bread.
• Salads: Arugula, fruit, and feta salad.
• Other: Coleslaw, mac and cheese, polenta, corn casserole, corn on the cob, collard greens, cabbage, and gravy.

Frequently asked questions