People associate air fryers with the magic of foods that have a crunchy, fried texture and taste without being fried in oil. But these small-scale convection ovens can do a lot more than you might expect — like cooking an entire beef roast. Aleka Shunk, a food blogger at Aleka’s Get-Together, shared a few preparation tips with Food Republic for making the perfect air fryer roast.
“When preparing a roast for air frying, be sure to season it thoroughly on all sides, then finish with a light spray of cooking oil. This helps the seasoning adhere while also promoting browning,” Shunk explained. Air fryers work by rapidly circulating hot air with a fan, and without the oil’s cling, the seasonings could blow off. Before seasoning and oiling, pat the completely defrosted roast dry with a paper towel. Shunk emphasized that moisture is the enemy of a deliciously browned crust: “Since air fryers work best with dry surfaces, avoid wet or sticky marinades, as they can interfere with crisping.”
The secret to achieving a crispy exterior without drying out the meat is to start with high heat in a preheated air fryer. Shunk advised, “To achieve a beautiful crust, start by air frying at a high temperature, [400 degrees Fahrenheit], for the first 5 to 15 minutes, depending on the size of your roast. Once the crust is formed, cover it with aluminum foil and continue cooking until it reaches your desired doneness.” She recommended using a meat thermometer to ensure perfect results.
More tips for making beef roast in the air fryer
Preparation actually begins even before taking the meat out of the freezer — by choosing the right cut. Because air fryer cooking makes food more prone to drying out, select a cut that is tender or has more marbling, such as top sirloin, tenderloin, or ribeye, and avoid tougher cuts like chuck or rump roasts. For even cooking, make sure there is space around the roast in the air fryer basket so the heat can reach all sides, and turn it over halfway through. Additionally, consider the placement of your air fryer in the kitchen, as its location can affect performance.
Keep a close eye on the roast, as it will cook faster than in a conventional oven. Remove it when its internal temperature is 10 degrees below your target, as it will continue cooking after being taken out. This ensures it reaches your preferred level of doneness, from rare to well done. Let the roast rest for about 10 minutes to allow the meat to relax and its juices to reabsorb — otherwise, much of the liquid will escape when you cut into it.
Wondering about the best side dishes to pair with a Sunday roast? A potato dish and veggies make the perfect accompaniments to the beef. Since this cooking method doesn’t produce meat drippings for gravy, consider using a store-bought gravy jazzed up with a boozy extra ingredient for added depth of flavor.
