Air Fryer Beef Roast
This Air Fryer Beef Roast Recipe turns a simple top sirloin roast into a Sunday dinner centerpiece in about an hour, no oven required. A quick herb rub and a two stage cooking method give it a deep, seasoned crust with a juicy, pink center every time. If you have been intimidated by cooking a roast before, this method takes almost all the guesswork out of it.
Equipment
- Large Capacity Air Fryer A roast this size needs room to circulate air on all sides
- Small mixing bowl
- Instant-read meat thermometer Essential for perfect doneness
- Silicone basting brush Holds up to heat better than a basic pastry brush
- Aluminum foil For tenting the roast while resting
- Sharp Carving Knife For clean, even slices against the grain
- Cutting board
Ingredients
- 3 pound beef top sirloin roast eye of round also works well
- 2 tablespoons olive oil 30ml
- 1 tablespoon Worcestershire sauce 15ml
- 4 cloves garlic minced
- 2 teaspoons kosher salt Diamond Crystal recommended
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
Instructions
- Remove the roast from the refrigerator, pat it completely dry with paper towels, and let it sit at room temperature for 30 minutes.
- In a small bowl, whisk together olive oil, Worcestershire sauce, and minced garlic, then coat the entire roast with the mixture using a basting brush.
- Combine kosher salt, black pepper, rosemary, thyme, smoked paprika, and onion powder, then sprinkle evenly over the roast and press the seasoning into the meat.
- Preheat the air fryer to 400°F (200°C) for 5 minutes and lightly mist or brush the basket with oil.
- Place the seasoned roast in the air fryer basket, fat side up, and cook at 400°F (200°C) for 15 minutes without opening the basket.
- Reduce the air fryer temperature to 325°F (163°C) and continue cooking for 20-25 minutes, checking the internal temperature at the 20 minute mark.
- Remove the roast when it reaches 130°F for medium rare, 140°F for medium, or 150°F for medium well, then transfer to a cutting board.
- Tent the roast loosely with foil and let it rest for 10-15 minutes, then slice thinly against the grain and serve.
Notes
- Always let the roast come to room temperature before it goes in the air fryer for even cooking.
- Do not skip the resting step, since cutting too early lets all the juices run out.
- Use a thermometer instead of guessing on time alone, since air fryer models vary in performance.
- Choose a roast with some visible marbling for the most tender result.
- Slice thin and always against the grain for the most tender bites.
- For a different flavor profile, swap the herb rub for a Cajun seasoning blend or add balsamic vinegar to the wet coating.
- Refrigerate sliced roast in an airtight container for up to 4 days, or freeze slices for up to 3 months.
- Reheat gently in the air fryer at 300°F (150°C) with a splash of beef broth to keep it moist; avoid microwaving on high heat.
- Hearty vegetables like carrots, potatoes, and onions can be added during the final 20-25 minutes of cooking.
- This recipe works well with top sirloin, eye of round, or tenderloin roast.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 1gProtein: 38gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 480mgPotassium: 520mgVitamin A: 2IUCalcium: 2mgIron: 25mg
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