Air fryer roast beef cooks to perfection in under an hour, giving you that Sunday dinner feeling on any weeknight. The outside turns beautifully browned and crispy while the inside stays tender and juicy, with no dry, overcooked meat in sight.
I love using my air fryer for quick weeknight dinners, but I was skeptical about cooking a whole beef roast in it. But after some experimenting, I discovered that the intense circulating heat creates an amazing brown crust while keeping the inside perfectly pink and juicy.
This method takes the guesswork out. No preheating a huge oven, no worrying about uneven cooking, and no heating up your entire kitchen. A good meat thermometer and your air fryer are all you need to serve up something that tastes way more impressive than the effort it actually took.
The smaller size roast cooks quickly and evenly, so you’re less likely to end up with overcooked edges and raw centers. Additionally, you can check on it easily without losing heat, unlike when you open an oven door.
I’ll walk you through everything you need to know, from selecting the proper cut of meat to achieving that perfect medium-rare center every time. Whether you’re making Sunday dinner or meal prepping for the week, this air fryer roast beef recipe will become your new go-to method.
Ingredient Notes
For exact amounts needed see the recipe card below
- Beef roast: I used an eye of round roast, but any 2-3 pound beef roast will work.
- Oil
- Garlic salt
- Montreal steak seasoning
- Onion powder
- Paprika
- Black pepper
How to Make Air Fryer Roast Beef
- Pat the roast completely dry with paper towels. Once it’s dry, coat it with oil.
- Mix the garlic salt, black pepper, steak seasoning, onion powder, and paprika in a small bowl. Rub the seasoning mix all over the roast, really pressing it in to create a nice crust.
- Let your air fryer heat up at 375 degrees F for about 3-5 minutes.
- Place your seasoned roast in the air fryer basket and cook at 375 degrees F for 15 minutes. This high-heat start is what gives you a beautiful steakhouse-style crust on the outside.
- Reduce the temperature to 325 degrees F and continue cooking for another 20-25 minutes. The exact time will depend on how you like your beef cooked. I usually aim for medium-rare, so I cook until my meat thermometer reads 135 degrees F.
- Let your roast rest under foil for 10-15 minutes before slicing. Then cut it against the grain into thin slices.
Serving Ideas
There are so many delicious ways to enjoy air fryer roast beef. I enjoy using this recipe for a leisurely Sunday dinner, pairing it with creamy mashed potatoes and roasted vegetables. You can also make a rich brown gravy if you like.
I love it when there are leftovers so I can make sandwiches! Pile thin slices on crusty rolls with horseradish sauce or make hot roast beef sandwiches with melted provolone.
How to Store
Leftover roast beef stays fresh in the refrigerator for up to 4 days. I like to slice only what we’ll eat and store the rest whole – it stays juicier this way.
To reheat, warm it gently in the microwave with a damp paper towel over top. Avoid reheating at high temperatures, as this can make the meat tough.
If you’re planning to use the leftovers for sandwiches, try chilling the roast completely and slicing it cold – you’ll get those nice, thin deli-style slices that make the perfect sandwich!
Tips & Tricks
Be sure to check out the step by step instructions
- Make sure to pat that roast dry with paper towels. A dry surface helps the oil and seasonings adhere more effectively, creating a gorgeous, crusty exterior.
- I cannot stress enough how important it is to use a meat thermometer because nobody wants a tough, overcooked roast! Here’s my temperature guide:
- Rare: 125°F
- Medium-rare: 135°F (my family’s favorite)
- Medium: 145°F
- Pull the roast about 5 degrees before your target temperature – it’ll continue cooking while it rests.
- Don’t skip the 10-15 minute rest under foil. This resting time allows the juices to redistribute throughout the meat, ensuring every slice is juicy and tender.
- Always slice against the grain. Look for the lines running through the meat and cut perpendicular to them. This makes even a budget-friendly cut more tender and easier to chew.
- The initial 15-minute blast at 375°F is crucial for developing a flavorful crust.
- You can adjust the seasoning to suit your family’s taste. Some ideas include adding dried herbs or red pepper flakes to the spice mix. Or include garlic when you season the roast.
Reader Questions
I don’t recommend it. For optimal results, always begin with a fully thawed roast. Thaw your roast in the refrigerator for 24 to 48 hours before cooking.
For a 2-3 pound roast, you’re looking at approximately 35 minutes of total cooking time: 15 minutes at 375°F, followed by 20-25 minutes at 325°F. However, always go by internal temperature rather than time!
Eye of round is my typical choice because it’s lean and budget-friendly; however, top round or sirloin tip roast also works great. Just remember, leaner cuts need that precise temperature control to stay tender.
If your air fryer basket is large enough, sure! I love adding carrots and potatoes. Just make sure they’re cut uniformly and seasoned well. Adding vegetables may slightly extend the cooking time.
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Air Fryer Roast Beef Recipe
Ingredients
- 2 pound beef roast like eye of round roast
- 2 tablespoons oil
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 tablespoon Montreal steak seasoning or your favorite steak seasoning blend
- 1 teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Pat the roast dry with paper towels, then rub it all over with oil.2 pound beef roast, 2 tablespoons oil
- In a small bowl, mix garlic salt, black pepper, steak seasoning, onion powder, and paprika.2 teaspoons garlic salt, 1 teaspoon black pepper, 1 tablespoon Montreal steak seasoning, 1 teaspoon onion powder, ½ teaspoon paprika
- Rub the seasoning evenly over the roast, pressing it in well.
- Preheat the air fryer to 375 degrees F for 3–5 minutes.
- Place the roast in the air fryer basket. Cook at 375°F for 15 minutes to sear the outside.
- Reduce the heat to 325 degrees F and cook for another 20–25 minutes, or until the internal temperature reaches125°F for rare135°F for medium rare145°F for medium
- Remove the roast from the air fryer, tent it loosely with foil, and let it rest for 10–15 minutes before slicing it thinly against the grain.
Notes
- I cannot stress enough how important it is to use a meat thermometer to know when your roast is done.
- Pull the roast about 5 degrees before your target temperature – it’ll continue cooking while it rests.
- Don’t skip the 10-15 minute rest under foil. This resting time allows the juices to redistribute throughout the meat, ensuring every slice is juicy and tender.
- Always slice against the grain. Look for the lines running through the meat and cut perpendicular to them. This makes even a budget-friendly cut more tender and easier to chew.
- The initial 15-minute blast at 375°F is crucial for developing a flavorful crust.
- You can adjust the seasoning to suit your family’s taste. Some ideas include adding dried herbs or red pepper flakes to the spice mix. Or include garlic when you season the roast.
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Nutrition Information
Nutrition facts are estimates.
