Air-Fried Pot Roast: Tender, Flavorful, And Quick

Air fryer pot roast is a quick and easy way to make a delicious, tender roast beef dinner. The air fryer's short cooking time makes it a great alternative to slow cookers or ovens, producing a roast that is tender on the inside and browned and crispy on the outside.

To make pot roast in an air fryer, you will need an air fryer, a beef roast, and seasonings of your choice. Some recipes also include vegetables such as carrots and potatoes, cooked alongside the beef for a complete one-pot meal.

First, remove the beef from the fridge and let it come to room temperature. Then, season the beef with salt, pepper, and any other desired seasonings or herbs. Preheat your air fryer to a high temperature (around 400°F/200°C) and place the beef inside, cooking for around 10 minutes to sear the outside.

Lower the temperature to around 300°F-350°F/150°C-180°C and continue cooking for 20-40 minutes, depending on your desired level of doneness. Use a meat thermometer to check that the beef has reached the correct internal temperature.

Once the beef is cooked to your liking, remove it from the air fryer and let it rest for at least 15 minutes before slicing and serving. Enjoy your juicy, tender air fryer pot roast!

Choosing the right cut of beef

Chuck Roast

The chuck roast is a popular choice for pot roasts due to its natural marbling, resulting in a tender and juicy final product. This cut is derived from the shoulder of the cow and is typically labelled as chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast. Chuck roasts are slightly fattier than other options, contributing to a richer taste, but they are also higher in saturated fats. When selecting a chuck roast, opt for a larger cut, as it will better withstand the cooking process without drying out.

Brisket

Brisket is an excellent choice for those who enjoy adding their own seasonings or sauces to their pot roasts. This cut, sourced from the breast or lower chest of the cow, is leaner and tougher than chuck. Brisket is known for its high amounts of collagen and marbling, resulting in a buttery, succulent texture. When purchasing brisket, look for a vibrant, ruby-red colour to ensure peak freshness.

Round Roast

If you're seeking a leaner option, consider the round roast, sourced from the hind legs and rump of the cow. While it may lack the intense beefy flavour of chuck or brisket, round roast is still a worthy contender for pot roasts. Look for cuts like rump roast or bottom round roast. Avoid the top round, as it is better suited for thin slicing, such as roast beef.

Prime Rib

Prime rib is an excellent choice for those seeking a lean and subtly-flavoured cut. While it may not be the first choice that comes to mind for pot roasts, with the right cooking techniques, it can yield moist and succulent results. Opt for low and slow cooking methods to preserve moisture, and consider using a Dutch oven with a tight lid to enhance moisture retention.

Marinating the beef

For the marinade, you can use a combination of orange juice, soy sauce, brown sugar, and Worcestershire sauce. You can also add herbs and spices such as rosemary, thyme, salt, and pepper to enhance the flavour of the beef. Mix the ingredients together until the sugar is dissolved, and then pour the mixture over the beef.

After the beef has finished marinating, remove it from the fridge and let it come to room temperature for about 30 minutes before cooking. This step is important as it helps the beef cook more evenly. Pat the beef dry with paper towels, and then season it with salt and pepper, or a steak seasoning blend of your choice. You can also rub the beef with a mixture of herbs, salt, and oil to create a delicious crust.

Cooking the beef

Preparation:

Before you begin, take your beef out of the fridge and let it come to room temperature. This usually takes around 20 minutes to half an hour. If you're marinating your beef, do this the night before and let it sit in the fridge until you're ready to cook.

Seasoning:

Drizzle or baste your beef with olive oil, and season generously with salt and pepper. You can also add other seasonings like mixed herbs, rosemary, thyme, or steak seasoning. Make sure to get the seasoning into any scored sections of the meat.

Preheat the Air Fryer:

Preheat your air fryer to a high temperature, around 400°F/200°C, for about 5 minutes. If your air fryer doesn't have a preheat setting, set it to air fry for a few minutes instead.

Sear the Beef:

Place the beef in the air fryer basket and cook for 10-15 minutes at the high temperature. This will create a delicious crust on the outside of the meat, sealing in the juices.

Lower the Temperature:

After the initial searing, lower the temperature to around 300°F-350°F/150°C-180°C. This lower temperature will cook the beef through slowly, ensuring a juicy, tender roast.

Cooking Time:

The cooking time will depend on the size of your beef and your desired level of doneness. As a rule of thumb, aim for around 13 minutes per pound/15 minutes per 500g for rare, 18 minutes per pound/20 minutes per 500g for medium, and 23 minutes per pound/25 minutes per 500g for well-done. Use a meat thermometer to check the internal temperature and avoid overcooking.

Rest the Beef:

Once your beef has reached the desired internal temperature, remove it from the air fryer and cover it loosely with foil. Let it rest for at least 15 minutes before slicing and serving. This allows the juices to redistribute and ensures a juicy, tender roast.

Slicing and Serving:

Use a sharp carving knife to slice the beef thinly against the grain. Serve with your favourite sides, such as roast potatoes, Yorkshire pudding, mashed potatoes, or a green salad.

Tips:

• Use a meat thermometer to check the internal temperature of your roast to avoid overcooking.
• Tougher cuts of beef, like chuck roast, are better suited to slow roasting. For more tender results in the air fryer, choose cuts like topside, rump roast, sirloin roast, or boneless ribeye.
• If you're cooking vegetables with your roast, you can precook them for a portion of the cooking time before adding the beef, then finish cooking them while the beef rests.
• Always allow your beef to rest after cooking to ensure maximum tenderness and flavour.

Resting the beef

Once the beef has finished roasting, remove it from the air fryer and cover it loosely with tin foil or kitchen foil. It should be left to rest for at least 15 minutes before carving. This will ensure the meat finishes cooking and stays tender.

After resting, use a very sharp chef's knife or carving knife to cut thin slices against the grain.

If you are making a pot roast with vegetables, you can put the vegetables back into the air fryer to finish cooking while the beef is resting.

Carving the beef

Once your beef has been cooked to your desired level of doneness, remove it from the air fryer and cover it loosely with kitchen foil or tinfoil. This step is crucial as it allows the juices to reabsorb into the meat, keeping it succulent and juicy. Leave the beef to rest for at least 15 minutes before carving.

When you are ready to carve the roast beef, use a sharp chef's knife or carving knife. Cut the beef into thin slices, cutting against the grain. This will ensure that your pot roast is tender and easy to chew.

Now your air fryer pot roast is ready to be served! Enjoy your delicious, home-cooked meal.

Frequently asked questions