Emilie Meyer
Air fryers are a great way to cook a juicy, tender and flavourful roast beef. Eye of round roast is a lean, economical cut of beef with a thin layer of fat on top, making it a great choice for air frying. This cooking method is healthier than traditional methods like roasting or baking as it uses little to no oil and cooks food evenly. The size of the roast and the desired level of doneness will determine the cooking time and temperature, but a meat thermometer is a great tool to ensure the beef is cooked to your preference.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Dish |
| Type of Meat | Beef |
| Cut of Meat | Eye of Round Roast |
| Cooking Method | Air Frying |
| Cooking Time | 30 minutes or less |
| Cooking Temperature | 325°F-400°F |
| Ingredients | Garlic Cloves, Olive Oil, Salt, Pepper, Rosemary, Thyme, Garlic Powder |
| Equipment | Air Fryer, Meat Thermometer |
| Diet | Low-Carb, Keto-Friendly, Paleo, Whole30 |
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What You'll Learn
Choosing the right cut of meat
Type of Meat
The type of meat you choose will depend on your personal preference and budget. Beef is a popular choice for roasting, with various cuts available, from the classic eye of round to other options like top round, sirloin, or tenderloin. These cuts are well-suited for roasting and air frying. If you're looking for a more affordable option, consider cuts like chuck, brisket, or round, which have more muscle and are extremely flavorful.
Marbling and Fat Content
The fat content and marbling of the meat play a crucial role in determining its tenderness, juiciness, and flavor. Look for a well-marbled cut with a nice outer layer of fat. Marbling refers to the flecks of fat within the meat, which help keep it moist and juicy during cooking. The eye of round roast, for example, is a lean cut with only a thin layer of fat on top and minimal marbling.
Cooking Method
Different cuts of meat are better suited to specific cooking methods. While eye of round roasts are excellent for air frying, other cuts like chuck, bottom round, or rump roasts are better for braising, stewing, or slow cooking. Slow-roasting tougher cuts with connective tissues, like chuck roast, can result in tender and flavorful meat as the low and slow approach breaks down the connective tissues.
Size and Weight
Consider the size and weight of the cut when planning your meal. Larger cuts, like a four-pound bottom round rump roast, can provide between eight and ten servings. Adjust your cooking time accordingly, as larger or thicker cuts may require longer cooking times to ensure they reach the desired internal temperature.
Personal Preference
Lastly, don't forget to consider your personal preferences. If you prefer your meat well done, you might opt for a different cut or cooking method than someone who enjoys their roast rare or medium-rare. Remember to use a meat thermometer to check the internal temperature of your roast to ensure it reaches your desired doneness.
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Preparing the roast
Firstly, select a suitable cut of beef. The eye of round roast is a lean and economical choice, with a thin layer of fat on top and minimal marbling. This cut is perfect for air frying as it tends to be quite tender and juicy when cooked correctly.
Next, remove the roast from the refrigerator about 15 to 30 minutes before cooking, to bring it to room temperature. This step is important as it helps the meat cook more evenly. While the meat is resting, you can prepare the air fryer by preheating it to 390°F for about 10 minutes. Preheating ensures a good sear on the roast, creating a flavorful crust.
Now, it's time to season the meat. Cut small slits on the top of the roast; about 4-6 slits for a smaller roast, and 6-8 for a larger one. Peel and cut garlic cloves into halves or thirds and insert them into the slits. You can also add other seasonings like rosemary, thyme, or any preferred spices to enhance the flavor. Sprinkle the roast with salt and pepper, and feel free to add other seasonings to suit your taste.
Once the roast is prepared and seasoned, it's ready to be placed in the air fryer. Place the roast fat side down in the fryer and cook for 10 minutes at 390°F to get that good sear. After this initial cooking period, you can lower the temperature to 325°F-360°F and carefully flip the roast over. Continue roasting for about 25-30 minutes for a medium-rare finish.
The cooking time will depend on your desired level of doneness and the size of the roast. For a rare finish, cook until the internal temperature reaches 125°F. For medium-rare, aim for 130°F-135°F, and for medium, 145°F is recommended. It is always best to use a meat thermometer to monitor the temperature and avoid overcooking the meat.
Finally, when the roast has reached the desired temperature, remove it from the air fryer and let it rest. Cover the roast with aluminum foil and let it sit for about 10 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender roast.
Now, your eye of round roast is ready to be sliced and served!
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Cooking temperature and timings
The cooking temperature and timings for an eye of round roast in an air fryer depend on how well you like your beef cooked. It is recommended to preheat your air fryer to a high temperature to get a good sear on the roast. You can then turn the temperature down to finish cooking.
For a rare roast, cook until a meat thermometer registers 125°F. For a medium-rare roast, cook to 135°F. The temperature will rise by about 5°F after the roast is removed and left to rest, so it is recommended to let it rest for 10 minutes before slicing.
If you are cooking a 2-pound roast, you can air fry at 400°F for 15 minutes, then at 250°F for 55-60 minutes. For a 3-pound roast, you can air fry at 400°F for 20 minutes, then at 250°F for 70-75 minutes.
If you do not have a meat thermometer, you can cook a 2-pound roast at 390°F for 15 minutes, then at 360°F for 45 minutes. Alternatively, you can cook at 375°F for 30 minutes, flipping halfway through.
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Resting the meat
When resting your eye of round roast, it is crucial to let it sit undisturbed for a sufficient amount of time. The recommended resting time varies depending on the size of the roast and the desired doneness. For a small to medium-sized roast cooked to medium-rare, a resting time of 10 minutes is generally sufficient. However, for larger roasts or those cooked to a higher degree of doneness, a longer resting time of up to 20 minutes may be necessary.
During the resting period, the roast should be kept in a warm place, ideally with a loose tent of foil to prevent excessive heat loss. This will help to maintain the internal temperature of the meat while allowing the juices to redistribute. It is important to note that the temperature of the meat will continue to rise slightly during the resting period, so it is crucial to remove it from the heat source before it reaches the desired final temperature.
Using a meat thermometer is the best way to ensure that your roast reaches the desired temperature without overcooking. For a medium-rare roast, the final temperature should be around 135°F, while for a medium roast, it should be 145°F. By monitoring the temperature with a meat thermometer, you can ensure that your roast is cooked to your desired level of doneness and allow it to rest until the juices have settled.
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Serving suggestions
The air fryer eye of round roast beef is a versatile dish that can be served as a main course for a casual weeknight dinner or a special occasion. Here are some serving suggestions to elevate your meal:
Sides and Accompaniments:
- Vegetables: Roast beef is traditionally served with vegetables such as carrots, potatoes, and onions. You can roast these in the oven or cook them in the air fryer alongside the beef. Other vegetable options include asparagus, green beans, or roasted Brussels sprouts.
- Salads: Consider pairing your roast beef with a fresh, crisp salad. A classic option is a Caesar salad or a simple garden salad with a vinaigrette dressing.
- Starches: Include some starches like mashed potatoes, roasted sweet potatoes, or fluffy rice to balance the meal.
Plating and Presentation:
- Slicing: You can choose to slice the roast beef thicker for a plated dinner or thinly slice it for sandwiches or lettuce wraps. Present the beef on a platter surrounded by your chosen sides for a beautiful display.
- Gravy or Sauce: Create a simple gravy using the juices released by the resting meat by adding some cornstarch or flour and whisking over medium heat until thickened. Alternatively, serve with a horseradish sauce or a red wine reduction.
Leftovers:
- Sandwiches: Use any leftover roast beef to make delicious sandwiches. Pile the beef high on a crusty roll with some mayonnaise, mustard, lettuce, and tomato.
- Lettuce Wraps: For a low-carb option, serve sliced roast beef over lettuce wraps with your favourite vegetables.
- Breakfast Hash: Chop up leftover roast beef and use it in a slow cooker breakfast hash for a hearty morning meal.
The eye of round roast cooked in the air fryer is a versatile dish that can be adapted to suit various serving styles and occasions. Don't be afraid to get creative with your sides and presentations to make the most of this delicious main course.
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Frequently asked questions
The cooking time depends on how well you like your beef cooked. For a medium-rare roast, cook to 135°F. For a medium roast, cook to 145°F. For a well-done roast, cook to 160°F.
You will need an eye of round roast, garlic cloves, olive oil, rosemary, thyme, salt, pepper, and a meat thermometer.
Preheat your air fryer to 390°F for 10 minutes. Cut slits on the top of the roast and insert garlic cloves. Sprinkle with salt, pepper, and other seasonings. Place the roast fat side down in the fryer and cook for 10 minutes. Lower the temperature to 325°F, flip the roast, and cook for another 25-30 minutes. Use a meat thermometer to ensure the roast reaches the desired internal temperature. Remove the roast from the fryer, cover with aluminum foil, and let it rest for 10 minutes before slicing.
