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Front view of an Air Fryer Roast Beef on a cutting board slices cut from it.
5 from 3 votes
Created by: Stefanie

Air Fryer Roast Beef


Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
6
This easy air fryer roast beef recipe is ready in 30 minutes, but is packed with flavor, super tender, and extra juicy. 
6

Ingredients

  • 2 tablespoons vegetable oil
  • 2 teaspoons sea salt
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon thyme leaves
  • ½ teaspoon rosemary
  • 3- 3.5 lb. beef roast

Instructions

  • Remove roast from refrigerator 30-60 minutes prior to cooking.
  • Stir together oil and all seasonings in a small bowl.
  • Pour the mixture over both sides of the roast and rub in to coat completely.
  • Preheat air fryer at 400 for 5-10 minutes.
  • Place the roast into the basket of the air fryer - if there is much fat on the meat, place the fat side up.
  • Cook at 400°F for 5 minutes to help lock in the juices and caramelize the outside of the roast.
  • Turn the air fryer down to 350°F and cook for an additional 25-30 minutes.
  • Turn off the air fryer when the roast reaches an internal temperature of 135°F for medium rare. Leave the roast to set for about 10 minutes. If you wish to remove it from the air fryer, tent with aluminum foil while it’s resting.
  • Slice against the grain to serve.

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Notes

Storage:
Keep leftovers for up to 3 days in the refrigerator or freeze for 1 month.
Notes:
Use this recipe for top top round roast, tip roast, rib roast, tri tip roast. Do not use a chuck roast or cross rib roast. These are tougher cuts of meat and will not be as tender. Those are best in the slow cooker, oven, or stovetop on low heat for a longer time.
Any steak seasoning can be used in place of the rub ingredients. You can also use just salt and pepper.
Check the temperature with a meat thermometer as it cooks so it doesn't get over done. 
As the meat rests, the internal temperature may increase slightly. 
Don't skip the resting part. This allows the juices to redistribute throughout the meat instead of leaking out when slicing. 

Nutrition

Calories: 519kcal | Carbohydrates: 1g | Protein: 51g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 990mg | Potassium: 889mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 6mg

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