Air-Fried Beef Roast: Tender, Juicy Perfection

Air fryers are a great way to make roast beef. The method is quicker than traditional oven roasting, and the results are succulent, tender, and juicy. The air fryer's consistent temperature and air circulation make it foolproof, and there's less washing up, too.

The key to success is choosing the right cut of beef. Tougher cuts are better suited to slow roasting, so opt for a more tender cut such as top sirloin, eye of round, or beef tenderloin. You'll also want to ensure your beef fits comfortably in the air fryer basket and season it well with salt.

Most recipes involve cooking the beef at a high temperature to create a crust, then lowering the temperature to cook it through. Some recipes also include a step for making gravy using the beef's juices.

Choosing the right cut of beef

Type of Roast:

When choosing a cut of beef for air frying, it is best to opt for a roasting joint with a good marbling of fat. This fat will help keep the meat moist and juicy during the cooking process. Cheaper cuts that require long cooking times, such as chuck roast or brisket, are less ideal for air frying as they may dry out or become tough. Instead, look for cuts that are naturally more tender and suitable for quick cooking at high heat.

Recommended Cuts:

• Outside Round Oven Beef Roast (also known as Bottom Round Roast or Rump Roast): This cut is lean, economical, and full of flavour. It is a great choice for air frying, especially if you are feeding a larger group as it can fit comfortably in most air fryer baskets.
• Top Sirloin Roast: Top sirloin is a lean and flavourful option that can produce excellent results in an air fryer. Just be sure to cook it to medium doneness to retain its tenderness.
• Eye of Round Roast: Eye of round is another lean cut similar to the outside round, but it usually has a more uniform shape, which helps it cook more evenly in an air fryer. Be careful not to overcook this cut to avoid toughness.
• Beef Tenderloin: As a premium, tender cut, beef tenderloin can be a great option for air frying. Just be sure to monitor the cooking process closely to avoid overcooking.
• Filet Mignon: While not a traditional roast, filet mignon steaks are small, tender, and cook quickly, making them a good alternative for air frying.

Size and Thickness:

When selecting a cut of beef for air frying, it is important to consider the size and thickness of the meat. Choose a piece of meat that is not too thick and will fit comfortably in your air fryer basket. This will ensure even cooking and proper air circulation. You may need to adjust the cooking time depending on the size of your roast, so be sure to monitor it closely.

Budget and Availability:

When choosing a cut of beef, it is also essential to consider your budget and the availability of certain cuts in your area. Some cuts, like beef tenderloin, may be more expensive, while others, like outside round or top sirloin, may be more readily available and affordable. Choose a cut that fits within your budget and is easily accessible.

Personal Preference:

Lastly, consider your personal preference when selecting a cut of beef for air frying. If you prefer a leaner roast, opt for cuts like the outside round or eye of round. If you enjoy a more marbled and juicy roast, consider choices like top sirloin or beef tenderloin. You can also ask your local butcher for recommendations based on your taste preferences and cooking method.

Remember, the key to a successful air fryer roast is choosing a suitable cut of beef, preparing it properly, and monitoring the cooking process closely. By following these guidelines, you'll be sure to achieve a tender and juicy roast that your family and friends will love!

Preparing the beef

Take the beef out of the fridge and let it come to room temperature. This is an important step as it ensures even cooking throughout the roast. The time it takes for the beef to reach room temperature will depend on the size of the cut, but it's usually around 30 minutes.

Pat the beef dry with paper towels. This step is crucial as it helps to create a crispy exterior on the beef.

Season the beef with oil, salt, and pepper. You can also add other herbs and seasonings like rosemary, thyme, oregano, or sage. Make sure to rub the seasonings all over the beef for an even coating.

If desired, you can sear the outside of the beef by placing it in the air fryer for about 10-15 minutes at a high temperature (around 400°F/200°C). This step is optional but will help create a nice crust on the beef.

Place the beef in the air fryer and cook at the desired temperature and time, depending on your preferred doneness. For a medium-rare roast, aim for an internal temperature of about 125°F/52°C. Use a meat thermometer to check the temperature and remember that the beef will continue to cook even after it's been removed from the air fryer.

Once the desired temperature is reached, remove the beef from the air fryer and let it rest for at least 15 minutes before slicing and serving. This resting period allows the juices to redistribute and ensures a juicy and tender roast.

Cooking the beef

Take your beef joint out of the fridge and pat it dry. Leave it to reach room temperature for around 30 minutes. Check that your joint fits into the air fryer—you may need to slice a larger joint in half.

Preheat your air fryer to between 380–400°F / 180–200°C. Brush the beef with olive oil and season with salt and pepper, plus a herb seasoning mix if desired.

Use a liner in the air fryer basket (optional) and place the beef on top. Roast for 10–15 minutes. Cooking the beef at a high temperature will create a lovely crust, sealing in the juices.

Remove the air fryer basket and turn the beef over. Reduce the temperature to 300–350°F / 150–180°C and cook for a further 25–35 minutes, depending on how well done you like your beef.

Check the internal temperature of the beef with a meat thermometer. Rare beef should be 120–125°F / 49–52°C, medium-rare 125–135°F / 52–57°C, medium 130–150°F / 55–66°C, and well done 160°F / 71°C.

Once the beef is cooked to your liking, place it on a warm platter and cover loosely with foil. Leave it to rest for 15–30 minutes before slicing against the grain and serving.

Making the gravy

The drippings from your roast beef can be used to make a gravy. You can also make gravy by melting butter in a saucepan and adding onions and salt. Stir in flour and cook until it turns butterscotch-coloured. Then, slowly whisk in beef broth, stirring frequently. For extra flavour, add rosemary and peppercorns. Turn the heat down to low and whisk in cream and salt. When the mixture thickens, turn off the heat and cover the pan. Let the gravy stand for 1 hour to infuse the flavours. Before serving, return the gravy to a simmer over low heat and force it through a fine-mesh sieve into a serving dish, discarding any solids.

Serving suggestions

This air-fried beef roast is a versatile dish that can be served in a variety of ways to suit different occasions and tastes. For a simple and casual meal, consider slicing the roast into thin pieces and serving it on a platter with a side of crispy roast potatoes and a green salad. If you're looking for something a little heartier, why not try serving it with a generous helping of creamy mashed potatoes and some steamed vegetables, such as green beans or carrots?

For a more sophisticated dinner party main course, present the roast whole on a bed of fluffy, buttery mashed cauliflower and some sautéed wild mushrooms. A rich red wine sauce would also be a delicious addition, providing a depth of flavor that complements the beef perfectly. Alternatively, for a summer twist, serve cold slices of the roast beef with a vibrant tomato and avocado salad, and a drizzle of balsamic reduction.

Don't forget to make use of any leftovers, too! Thinly sliced, this roast beef is perfect for sandwiches—try it with some crisp lettuce, tomato, and a smear of horseradish mayonnaise on a crusty baguette. You could also use the beef to top a hearty bowl of pasta; try it with a creamy garlic sauce and some sautéed mushrooms for an indulgent, comforting meal.

Finally, consider the sides and sauces you might like to pair with your beef roast. Roasted vegetables, such as carrots, parsnips, and onions, would be a great option, as would a simple green vegetable like asparagus or broccoli. For sauces, a classic gravy is always a good choice, but you could also try a creamy horseradish sauce or a tangy barbecue sauce for something a little different.

Frequently asked questions