Succulent Air Fryer Roast Beef

Unlock the secret to a perfectly cooked, incredibly flavorful roast beef right in your kitchen with this easy-to-follow Air Fryer Roast Beef recipe. Forget long hours in the oven; your air fryer is about to become your new best friend for creating a show-stopping main course that’s both tender and juicy. Seasoned to perfection with a rich, homemade steak dry rub, this mouthwatering dish promises an explosion of flavor in every bite. Whether you’re planning a festive holiday meal, a special Christmas dinner, or simply looking to prepare succulent meat for French Dip Sandwiches complete with an savory au jus sauce, this recipe delivers exceptional results with minimal fuss.

The air fryer offers a fantastic way to achieve that sought-after crispy exterior and tender interior for your roast beef, mirroring results typically reserved for conventional roasting methods but with added convenience and often quicker cooking times. This guide will walk you through everything you need to know, from selecting the right cut of beef to mastering internal temperatures and carving techniques, ensuring your air fryer roast beef is a resounding success every time.

This post contains affiliate links. Please read my full disclosure here.

What is Roast Beef

Roast beef is a timeless and elegant dish crafted from a sizable cut of beef, traditionally roasted in an oven or on a grill until it achieves remarkable tenderness and rich flavor. It stands as a popular classic, often serving as the impressive centerpiece for celebratory meals and holiday feasts. Beyond its role as a standalone main course, roast beef is incredibly versatile, lending itself beautifully to a variety of culinary applications. It can be thinly sliced for gourmet sandwiches, tossed into hearty salads, or incorporated into other comforting dishes, offering a spectrum of textures and tastes.

The beauty of roast beef lies in its simplicity and the profound flavors it yields through careful preparation. While the concept remains consistent—cooking a large piece of beef—the choice of cut, seasoning, and cooking method all contribute to a unique gastronomic experience. Whether you prefer it rare with a vibrant pink center or a more well-done, succulent slice, roast beef is a testament to the art of transforming a simple ingredient into an extraordinary meal.

Why Choose the Air Fryer for Roast Beef?

You might be wondering why an air fryer is the ideal tool for cooking roast beef, a dish traditionally associated with large ovens. The answer lies in its ability to deliver superior results with surprising efficiency. Air fryers circulate hot air rapidly, creating a convection effect that crisps the exterior of the meat beautifully, locking in juices and developing a rich, savory crust known as the Maillard reaction. This process is similar to deep-frying but without the excessive oil, making it a healthier option.

Furthermore, air frying often significantly reduces cooking time compared to conventional ovens. This means you can achieve a perfectly roasted, tender, and juicy beef roast in a fraction of the time, perfect for busy weeknights or when you need to free up oven space for other dishes during holiday cooking. The compact size of most air fryers also means less energy consumption, and cleanup is typically a breeze. For a consistently tender interior and a wonderfully crisp crust, the air fryer proves to be an indispensable appliance for modern roast beef preparation.

What Type of Meat to Use for Roast Beef

Choosing the right cut of beef is paramount to the success of your air fryer roast. Each cut offers a unique balance of tenderness, flavor, and texture, influencing the final outcome of your dish. When making roast beef, especially in an air fryer, you’ll want to consider cuts that are lean enough to cook well without drying out, yet flavorful enough to shine. Here are some excellent choices, with the eye of round roast being a top recommendation for its balanced qualities:

• Eye Round Roast: This is my preferred choice for air fryer roast beef. Cut from the hindquarter, specifically the round primal, the eye of round is a lean and economical cut. While it’s inherently less marbled than some other cuts, it becomes incredibly tender and flavorful when cooked properly to a medium-rare or medium doneness and sliced thinly against the grain. Its uniform shape also makes it ideal for even cooking in the air fryer.
• Top Round Roast: Also known as “round roast” or “London Broil” when cut into steaks, the top round is another lean cut from the hind leg. It’s affordable and can produce excellent roast beef with a robust flavor. Like the eye of round, it benefits from proper seasoning, thin slicing, and not being overcooked to maintain tenderness.
• Sirloin Tip Roast: This cut comes from the sirloin primal, located towards the rear of the cow. It offers a good balance of flavor and moderate tenderness, making it a versatile option for roasting. A well-prepared sirloin tip roast can deliver a delicious, satisfying roast beef experience without the premium price tag of more tender cuts.
• Bottom Round Roast: Hailing from the same primal cut as the eye and top round, the bottom round is also lean and offers a good beefy flavor. It tends to be a bit tougher than the other round cuts, making it a fantastic candidate for slower cooking methods, but can still work well in an air fryer if you ensure proper tenderizing techniques (like marinating) and careful temperature control.
• Tenderloin Roast: While it’s the most tender cut of beef, often used for filet mignon, a whole tenderloin can be roasted to create an exceptionally luxurious and buttery roast. Due to its premium price, it’s not typically the first choice for “roast beef” in the traditional sense, but if you’re seeking ultimate tenderness and a truly special occasion meal, it’s an unparalleled option.

Each of these cuts offers a slightly different cooking experience and flavor profile, so don’t hesitate to experiment to find your personal favorite. Always communicate with your butcher, as they can provide valuable insights and help you select the freshest, highest-quality meat for your air fryer roast beef.

Crafting the Perfect Spices and Seasoning

The secret to an unforgettable air fryer roast beef often lies in the seasoning. A well-crafted dry rub infuses the meat with a depth of flavor that complements its natural richness and helps create that delicious crust. While you can certainly use your favorite store-bought beef or steak seasoning, I highly recommend my Homemade Steak Dry Rub Seasoning. It’s designed to bring out the best in beef, offering a harmonious blend of savory, sweet, and smoky notes.

My preferred dry rub typically includes:

• Brown Sugar or Sweetener: A touch of sweetness helps to balance the savory notes and promotes beautiful caramelization and a crispy crust during cooking. If you’re managing sugar intake, a sugar-free brown sugar substitute works just as wonderfully.
• Chili Powder: Adds a subtle warmth and earthy depth without being overly spicy. It contributes to the overall complexity of the rub.
• Garlic Powder: An essential for almost any savory dish, garlic powder provides a foundational aromatic flavor that pairs exceptionally well with beef.
• Onion Powder: Similar to garlic powder, onion powder adds another layer of aromatic sweetness and savoriness, enhancing the overall flavor profile.
• Smoked Paprika: This is a game-changer, offering a beautiful reddish hue to the crust and infusing the roast with a lovely smoky aroma and flavor that mimics slow-smoked meats.
• Salt: Crucial for seasoning and drawing out moisture from the surface to create a crispier exterior. Salt also acts as a tenderizer, helping the muscle fibers relax and retain juiciness. Adjust to your taste, but don’t skip it!

When applying the rub, be generous and ensure the entire surface of the roast is thoroughly coated. Gently massage the spices into the meat to help them adhere and penetrate the surface. Allowing the seasoned roast to sit for a period before cooking, even just 30 minutes, can further enhance the flavor absorption and lead to a more delicious result. Remember, the goal is to create a flavor shield that will develop into an irresistible crust as it cooks in the air fryer.

How to Shop for the Best Roast Beef

Selecting a high-quality cut of beef is the first step towards a truly exceptional air fryer roast beef. When you’re at the butcher counter or grocery store, keep these essential tips in mind to ensure you bring home the perfect roast:

• Inspect Appearance and Color: Look for beef that has a vibrant, deep red color. Avoid any cuts with dull, brownish, or grayish patches, as these can be indicators of older or poorly handled meat. The meat should also appear moist, not dry or slimy.
• Check for Marbling: While cuts like eye of round are inherently lean, a small amount of fine marbling (thin streaks of white fat within the muscle) is desirable. Marbling melts during cooking, infusing the meat with moisture and flavor, which contributes significantly to tenderness. Even in leaner cuts, some marbling can make a noticeable difference.
• Consider Thickness and Size: Choose a roast size that comfortably fits within your air fryer basket or oven. For serving, estimate about 4 to 6 ounces of cooked meat per person. Factor in potential shrinkage during cooking, especially with leaner cuts. If your air fryer is smaller, you might opt for a smaller roast or be prepared to trim it to fit.
• Look for Firmness: Gently press on the meat. It should feel firm to the touch and spring back quickly. This indicates freshness and good texture.
• Check the Sell-By Date: Always verify the sell-by or best-before date to ensure the meat is fresh.
• Ask Your Butcher: Don’t hesitate to engage with the butcher. They are a valuable resource! Ask for recommendations, inquire about the freshest cuts, or request specific trimming. For example, if you want a roast with a small fat cap for extra juiciness, they can help you select one. Costco, for instance, is often praised for its high-quality specialty cuts, offering a great selection for discerning cooks.

By taking a few extra moments to carefully select your beef, you’ll lay the foundation for a delicious and memorable air fryer roast beef.

Selecting the Right Size Air Fryer

The air fryer is a remarkably versatile appliance, but its capacity is a critical factor when it comes to cooking larger items like roast beef. To ensure optimal cooking and results, you’ll need an air fryer that can comfortably accommodate your roast. There are generally two types of air fryers: basket-style and oven-style.

Basket-style air fryers are compact and excellent for individual portions or smaller cuts. For a roast, you’ll need a larger basket, typically 6 quarts or more. Oven-style air fryers, which resemble mini convection ovens, often have more interior space and racks, making them better suited for larger roasts or cooking multiple items simultaneously.

For this air fryer roast beef recipe, I successfully used a 6.8-quart air fryer from Amazon to cook a 3 ½ pound roast. This size provides enough space for air to circulate freely around the meat, which is essential for even cooking and achieving that desirable crispy crust. If your roast is too large and touches the sides or top of the air fryer, it can lead to uneven cooking and prevent proper browning.

A helpful tip: don’t be afraid to trim your roast if it’s too tall or wide for your air fryer. Beef roasts are quite forgiving in this regard. You can simply cut a portion off to make it fit, and then cook the trimmed piece alongside or separately. This flexibility ensures you can still enjoy a perfectly air-fried roast, regardless of its original dimensions, as long as you have enough internal volume for airflow.

Step-by-Step Guide: How to Make Air Fryer Roast Beef

Creating a succulent air fryer roast beef is simpler than you might imagine. Follow these detailed steps to achieve a tender, juicy, and flavorful roast that will impress your family and friends. Remember, precise measurements and full instructions are always available in the recipe card at the bottom of this post.

1. Bring Roast to Room Temperature: This crucial first step ensures even cooking. Remove your beef roast from the refrigerator and let it sit at room temperature for at least 2 to 3 hours. The exact time will depend on the size and thickness of your roast. Cold meat cooks unevenly, leading to a potentially overcooked exterior and an undercooked interior.
2. Prepare the Roast: Pat the entire surface of the roast dry using paper towels. This helps the olive oil and seasoning adhere better and promotes a superior sear. Drizzle all sides of the roast generously with olive oil, then sprinkle your homemade steak dry rub evenly over the entire surface. Vigorously rub the spices into the meat, ensuring every inch is coated for maximum flavor penetration and crust development.
3. Place in Air Fryer: Carefully place the seasoned roast into your air fryer basket. Ensure there’s enough space for air to circulate around the roast; avoid overcrowding. If your roast has a fat cap, position it fat-side up. As it cooks, the fat will render, basting the beef and making it incredibly juicy and flavorful. If the roast struggles to stand upright, you can use air fryer skewers inserted into the sides to help stabilize it (refer to photos for visual guidance).
4. Initial Searing: Preheat your air fryer to 400 degrees Fahrenheit (200°C). Place the roast in the preheated air fryer and cook for 15 minutes. This high initial temperature is vital for searing the exterior, creating a beautiful brown crust and locking in the precious juices. This is where much of the rich flavor develops through the Maillard reaction.
5. Continue Cooking to Desired Doneness: After the initial sear, flip the roast if necessary for even browning, then reduce the air fryer temperature to 325 degrees Fahrenheit (160°C). Continue to air fry until the roast reaches your desired internal temperature. For a medium-rare roast, I typically aim for an internal temperature of about 125 degrees Fahrenheit (52°C) when I remove it from the air fryer, which usually takes an additional 30 minutes or more, depending on the roast’s size. Remember, cooking time is a guide; always rely on a meat thermometer for accuracy. If you notice the roast browning too quickly on the outside, you can loosely tent it with a piece of aluminum foil to prevent over-browning.

To Marinate or Not to Marinate?

The decision to marinate your roast beef largely depends on the cut of meat you’ve chosen and your desired outcome. While marinating isn’t always strictly necessary, it can offer significant benefits, especially for leaner or tougher cuts like the eye of round, top round, or bottom round, which are commonly used for roast beef. These cuts can sometimes benefit from an extra boost in flavor and tenderness.

Marinating involves soaking meat in a seasoned liquid before cooking, and it primarily serves two purposes: to add flavor and to tenderize the meat. Different types of marinades achieve these goals through various mechanisms:

• Flavor Infusion: This is the most obvious benefit. Marinades can imbue the beef with herbs, spices, garlic, onion, and other aromatic compounds, creating a deeper and more complex taste profile that penetrates beyond the surface.
• Tenderization:
  • Salt-Based Marinades: A simple yet effective method is salting the roast the night before cooking. Salt penetrates the meat, breaking down some muscle fibers and helping the meat retain moisture, resulting in a juicier and more tender texture. Sprinkle a generous amount of salt all over the roast and refrigerate it uncovered overnight.
  • Acidic Marinades: Ingredients like vinegar, lemon juice, or wine can help break down connective tissues. However, use these in moderation and for shorter periods, as too much acid can “cook” the meat’s surface, making it tough.
  • Enzyme-Based Marinades: Certain fruits (like pineapple or papaya) contain enzymes that are powerful tenderizers. These should be used very sparingly and for short durations (usually less than an hour) to avoid a mushy texture.
  • Soy Sauce: As mentioned in the original text, soy sauce is an excellent tenderizer due to its salt content and umami properties. Drizzle enough to coat the roast and allow it to penetrate overnight in the fridge for enhanced flavor and tenderness.

If you’re short on time, a good dry rub and proper cooking techniques (like bringing to room temperature and searing) can still yield fantastic results. However, if you have the foresight, a simple overnight marinade, especially a salt-based one or with soy sauce, can elevate your air fryer roast beef to new heights of flavor and tenderness.

The Importance of Room Temperature Meat

One of the most frequently overlooked yet critical steps in cooking any large cut of meat, especially roast beef, is allowing it to come to room temperature before it hits the heat. Directly cooking a cold roast straight from the refrigerator can lead to several undesirable outcomes, compromising both the texture and flavor of your final dish.

Here’s why bringing your meat to room temperature is so vital:

• Ensures Even Cooking: A cold roast has a significantly lower internal temperature than its surface. When you cook it, the exterior heats up much faster than the core. This often results in an overcooked outer layer while the center remains undercooked or takes too long to reach the desired doneness. By allowing the meat to warm up, the temperature difference between the exterior and interior is minimized, promoting much more even cooking throughout the roast.
• Improved Tenderness: When meat is cold, its muscle fibers are more contracted and tense. As the meat gradually warms to room temperature, these fibers relax slightly. This relaxation makes the meat more pliable and tender once cooked, resulting in a more pleasant eating experience.
• Enhanced Flavor Development and Searing: A roast that is closer to room temperature will achieve a better sear and crust more effectively. The surface moisture evaporates more quickly, and the Maillard reaction (the browning reaction that creates rich, complex flavors) occurs more efficiently and evenly. This leads to a more flavorful and visually appealing crust.
• Reduced Cooking Time: While not the primary reason, starting with room temperature meat can subtly reduce the overall cooking time because the internal temperature has less distance to travel to reach your target doneness.

For a typical 3-4 pound roast, this process can take anywhere from 2 to 3 hours, or even longer depending on the exact size and ambient room temperature. Plan ahead and give your roast ample time to sit out on the counter. This simple step is a hallmark of professional cooking and makes a profound difference in the quality of your air fryer roast beef.

Achieving the Perfect Sear

Searing is a fundamental technique in cooking, especially for larger cuts of meat like roast beef, and it plays a crucial role in developing both flavor and texture. In the context of air frying, the process is streamlined and highly effective. The air fryer excels at creating a beautiful, crispy crust through its powerful convection heating.

For this air fryer roast beef, we intentionally begin the cooking process at a higher temperature—specifically, 400 degrees Fahrenheit (200°C) for the first 15 minutes. This initial burst of intense heat serves several important purposes:

• The Maillard Reaction: This high heat initiates the Maillard reaction, a complex chemical process that occurs when amino acids and reducing sugars in the meat are exposed to heat. This reaction is responsible for the deep brown color, rich aroma, and savory, complex flavors that we associate with perfectly cooked beef. Without a good sear, your roast beef would lack this essential layer of flavor.
• Crispy Crust: The intense heat and circulating air rapidly dehydrate the surface of the roast, allowing it to develop a delightfully crispy, flavorful crust. This texture contrasts wonderfully with the tender interior.
• Flavor Lock: While searing doesn’t actually “seal in juices” as was once believed, the rapid browning creates a robust exterior that contributes significantly to the overall deliciousness and helps to prevent excessive moisture loss during the subsequent lower-temperature cooking.

After this initial searing phase, the temperature is reduced to allow the interior of the roast to cook through gently and evenly, preventing the outside from burning while the inside catches up. This two-stage cooking approach—high heat for searing, then lower heat for finishing—is key to achieving a roast beef that is perfectly browned on the outside and wonderfully juicy and tender on the inside, a signature benefit of using an air fryer for this classic dish.

Roast Beef Cooking Time Chart

The cooking time for your air fryer roast beef is not an exact science and can vary based on several factors, including the specific cut of beef, its initial temperature, the efficiency of your air fryer, and your desired level of doneness. While a precise timer isn’t always reliable, this chart provides a general guideline for approximate cooking times per pound at different doneness levels. However, it is absolutely essential to use a reliable meat thermometer to ensure your roast reaches the perfect internal temperature for your preference.

These times are estimations for cooking at a reduced temperature (e.g., 325°F/160°C) after an initial sear:

• Rare: Approximately 15-17 minutes per pound
• Medium-Rare: Approximately 18-20 minutes per pound
• Medium: Approximately 20-22 minutes per pound
• Well-Done: Approximately 22-25 minutes per pound

Keep in mind that these are starting points. Always begin checking the internal temperature a bit earlier than anticipated, especially for smaller roasts or if you’re aiming for a specific doneness like rare or medium-rare. Remember that a roast continues to cook even after it’s removed from the heat (carryover cooking), so you’ll want to pull it out a few degrees below your target final temperature. Using a meat thermometer is your best tool for guaranteeing a perfectly cooked roast every single time.

Mastering Internal Temperature for Doneness

Achieving your desired level of doneness in roast beef is primarily about monitoring its internal temperature. A meat thermometer is your most valuable tool for this, as relying solely on cooking time can be unreliable due to variations in meat size, shape, and air fryer performance. It’s crucial to understand the concept of “carryover cooking” to ensure your roast is perfect.

Carryover Cooking: When you remove a roast from the heat, its internal temperature will continue to rise by several degrees (typically 5-10°F or 3-5°C) due to the residual heat within the meat. This means you should always take the beef out of the air fryer a few degrees *before* it reaches your target final temperature. The resting period (discussed next) will allow it to reach its peak doneness.

Here’s a detailed guide to internal temperatures for various levels of doneness, indicating when to remove the roast from the air fryer and its final temperature after resting:

To accurately measure the temperature, insert the thermometer probe into the thickest part of the roast, avoiding any bones or large pockets of fat. Regularly checking the temperature, especially towards the end of the cooking time, will ensure you hit that sweet spot of doneness.

Allow the Meat to Rest for Ultimate Juiciness

After your air fryer roast beef reaches its target internal temperature and you’ve removed it from the heat, the hardest part begins: waiting. Resist the urge to slice into it immediately! Allowing the meat to rest is arguably the most crucial step for achieving an incredibly juicy and flavorful roast, a step that many home cooks unfortunately skip.

Here’s why resting is non-negotiable:

• Juice Redistribution: During cooking, the muscle fibers in the beef contract, pushing the juices towards the center of the roast. If you cut into the meat immediately, these concentrated juices will simply gush out onto your cutting board, leaving you with dry meat. Resting allows these juices to redistribute throughout the entire roast. As the meat cools slightly, the muscle fibers relax, and the juices are reabsorbed, resulting in a consistently moist and tender slice from edge to center.
• Carryover Cooking Completion: As mentioned, carryover cooking continues during the resting period. The residual heat will gently finish cooking the roast, bringing it up to its final desired temperature. Resting under a loose foil tent helps to retain some of this heat while preventing the exterior from over-drying.
• Enhanced Tenderness: The relaxation of muscle fibers during resting also contributes to the overall tenderness of the roast, making it easier to carve and more pleasant to chew.

For an air fryer roast beef, especially a 3-4 pound cut, plan to rest it for at least 20 minutes, and ideally up to an hour for larger roasts. Tent the roast loosely with aluminum foil to keep it warm without steaming the crust you’ve worked so hard to create. This patience will be amply rewarded with a roast beef that is exceptionally juicy, tender, and bursting with flavor.

Expert Tips: How to Carve Roast Beef

Carving your perfectly cooked air fryer roast beef correctly is just as important as the cooking process itself. Improper carving can undo all your hard work, turning a tender roast into tough, chewy slices. To ensure every slice is succulent and easy to eat, you’ll need a sharp carving knife and a stable cutting board. Here’s a step-by-step guide to expert carving:

1. Prepare Your Station: Ensure you have a large, stable cutting board (preferably one with a juice groove to catch any remaining drippings) and a long, sharp carving knife. A carving fork can also be helpful for steadying the roast.
2. Position the Roast: Place the rested roast beef on the cutting board. If your roast has a distinct fat cap, position it fatty-side up. This allows you to easily observe the grain of the meat and makes it simpler to trim any excess fat if desired.
3. Locate the Grain: This is the most crucial step. The “grain” refers to the direction in which the muscle fibers run. You want to carve *against* the grain, meaning you cut perpendicularly to these fibers. Cutting against the grain shortens the muscle fibers, making each slice much more tender and easier to chew. If you cut with the grain, the slices will be stringy and tough. Take a moment to visually identify the direction of the fibers before you start slicing.
4. Start with the Ends: Begin by slicing off a thin piece from one end of the roast. This helps to expose the interior, confirms your desired doneness, and provides a flat, stable surface for subsequent slices.
5. Carving Consistent Slices: Holding your carving knife at a slight angle (around 45 degrees) will create wider, more elegant slices. Using smooth, even strokes, slice pieces of roast beef consistently thin, about ¼ to ½ inch thick, always cutting against the grain. Maintain a steady hand to ensure uniform thickness for all your slices.
6. Arrange and Serve: As you carve, arrange the slices on a warm serving platter. This keeps the meat warm and showcases its beautiful color and juiciness. Serve immediately with your chosen accompaniments.

With these techniques, you’ll present your air fryer roast beef like a professional, ensuring every guest enjoys a tender, perfect slice.

Identifying and Avoiding Overcooked Meat

While aiming for the perfect doneness, it’s equally important to recognize the signs of overcooked meat and understand how to prevent it. Overcooking can quickly turn a potentially succulent roast beef into a dry, tough, and less flavorful dish. Here’s what to look for and how to avoid this common pitfall:

• Texture: Overcooked roast beef will lose its delicate texture and become noticeably dry and stringy. When you attempt to cut into it, you might find it difficult to slice cleanly, and the muscle fibers may separate easily or feel coarse.
• Dryness: The most evident sign of overcooking is a lack of moisture. A properly cooked roast beef, even at well-done, should still have some juiciness. If your roast feels dry and crumbly in your mouth, it’s a clear indication it spent too long in the heat.
• Toughness: Beyond just dryness, overcooked meat often becomes tough, rubbery, and difficult to chew. The contracted muscle fibers don’t relax as they should, making the meat resistant to your bite.
• Lack of Pinkness (for desired doneness): If you were aiming for a medium-rare or medium roast beef but the interior is uniformly brown or grayish throughout without any hint of pink, it has certainly been overcooked past your target. Even well-done meat should retain a slightly browned, not grey, appearance.
• Loss of Flavor: Along with moisture, overcooked meat loses much of its nuanced beefy flavor. The prolonged heat can cause flavor compounds to dissipate or break down, resulting in a bland and uninspiring taste.
• High Internal Temperature: The most definitive sign, detected with a meat thermometer, is if the internal temperature significantly exceeds your target doneness temperature (even after accounting for carryover cooking).

How to Avoid Overcooking:

• Use a Meat Thermometer: This is your number one defense against overcooking. Always cook to temperature, not just time.
• Pull Early: Remember carryover cooking! Remove the roast from the air fryer 5-10 degrees Fahrenheit below your final target temperature.
• Rest the Meat: The resting period not only redistributes juices but also allows the internal temperature to rise gently to its final point without further exposure to direct heat.
• Monitor Closely: Especially towards the end of the cooking time, check the roast frequently. If it starts browning too rapidly, tent it with foil.

By being vigilant with your meat thermometer and understanding these signs, you can consistently achieve a perfectly cooked, tender, and juicy air fryer roast beef.

How to Make Homemade Gravy or Au Jus Sauce

One of the most delightful aspects of roasting any meat is the flavorful drippings left behind, which are the perfect foundation for a rich homemade gravy or a savory au jus sauce. These liquids capture all the concentrated beef flavor that cooks out of the roast, making them too precious to waste.

Collecting the Drippings:

Before you even begin roasting, consider lining the bottom of your air fryer basket or pan with aluminum foil. This makes cleanup easier and, more importantly, catches all those precious drippings. I often add fresh herbs like rosemary or thyme directly into the air fryer pan while the roast beef cooks; these herbs will infuse the drippings with an even more aromatic flavor, enhancing your future gravy or au jus.

Making Gravy:

Once your roast is out and resting, carefully pour the drippings into a small saucepan. For gravy, you’ll typically start by making a roux. Skim off any excess fat from the drippings, leaving about 2-3 tablespoons. Heat the drippings, then whisk in an equal amount of flour (e.g., 2-3 tablespoons) to create a paste. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in beef broth (or even a splash of red wine for deeper flavor) until you reach your desired consistency. Season with salt and pepper to taste, and simmer until thickened. Strain if desired for a smoother gravy.

Making Au Jus:

Au jus is a lighter, thinner sauce that focuses purely on the natural flavors of the meat. To make au jus, simply deglaze the pan with a little beef broth, water, or red wine. Scrape up any browned bits from the bottom of the pan as they are packed with flavor. Simmer briefly, then strain the liquid to remove any solids, leaving you with a clear, intensely savory sauce. You can reduce it slightly for a more concentrated flavor. Season lightly, as the drippings are already flavorful.

Both gravy and au jus are incredible accompaniments to your air fryer roast beef, adding another layer of moisture and richness to every bite. Don’t let those delicious drippings go to waste!

How to Store Leftovers and Creative Uses

One of the best parts about making a delicious air fryer roast beef is the potential for incredible leftovers! Proper storage is key to maintaining freshness and flavor, and there are countless ways to transform leftover roast beef into exciting new meals.

Storing Leftovers:

Once your roast beef has cooled completely, it’s essential to store it correctly. Sliced pieces are often more convenient for reheating and for use in other dishes. Wrap the leftover meat tightly in plastic wrap, aluminum foil, or place it in an airtight container. Ensuring it’s well-sealed is crucial to prevent exposure to air, which can cause the meat to dry out and absorb unwanted odors from the refrigerator. Properly stored, leftover roast beef is best consumed within 3-4 days.

Creative Uses for Leftovers:

Don’t just reheat and eat! Leftover roast beef is a culinary gem that can be repurposed into a variety of delicious meals:

• French Dip Sandwiches with Au Jus: This is a classic and one of the most popular uses. Thinly slice your leftover beef, warm it gently, and pile it onto crusty rolls. Serve with a side of homemade au jus (made from the drippings!) for dipping. Our French Dip Sandwich with Au Jus recipe is perfect for this.
• Roast Beef Hash: Dice the beef and sauté with potatoes, onions, and bell peppers for a hearty breakfast or brunch. Top with a fried egg.
• Beef & Barley Soup: Add diced roast beef to a comforting beef and barley soup for extra protein and flavor.
• Philly Cheesesteak Sandwiches: Thinly slice or shred the beef, sauté with onions and peppers, and melt provolone cheese over it on a hoagie roll.
• Roast Beef Salad: Slice thinly and add to a fresh green salad with your favorite dressing for a light yet satisfying meal.
• Beef Quesadillas or Tacos: Shred the beef and use it as a flavorful filling for quesadillas or soft tacos, along with cheese, salsa, and other toppings.
• Roast Beef Stir-Fry: Cut into strips and quickly stir-fry with your favorite vegetables and an Asian-inspired sauce.

With a little imagination, your leftover air fryer roast beef can become the star of several new and exciting dishes!

Freezer Tips for Roast Beef

If you have an abundance of leftover air fryer roast beef or simply want to prepare it ahead for future meals, freezing is an excellent option. When done correctly, freezing can preserve the quality and flavor of your roast for an extended period.

How to Freeze Roast Beef:

• Cool Completely: Before freezing, ensure the roast beef has cooled down to room temperature. Freezing warm food can lower the temperature of your freezer and potentially affect other frozen items.
• Slice or Portion: Decide how you’ll want to use the beef later. You can freeze it as a whole piece, but slicing it into individual portions or thinly slicing it for sandwiches before freezing can be more convenient for thawing and reheating.
• Wrap Tightly: The key to successful freezing is to protect the meat from freezer burn, which causes dry spots and flavor loss. Wrap the roast beef (or individual portions) tightly in plastic wrap, then an additional layer of aluminum foil. For even better protection, place the wrapped meat into a freezer-safe bag, pressing out as much air as possible, or use a vacuum sealer.
• Label and Date: Always label your frozen packages with the contents and the date it was frozen. This helps you keep track of its freshness.
• Freezing Time: Properly wrapped and stored, air fryer roast beef can be kept in the freezer for up to 2-3 months without significant loss of quality. While it might remain safe to eat for longer, flavor and texture can start to degrade after this period.

Thawing and Reheating:

When you’re ready to enjoy your frozen roast beef, the best method for thawing is overnight in the refrigerator. This slow thawing process helps maintain the meat’s texture and moisture. Avoid thawing at room temperature, as this can encourage bacterial growth.

Once thawed, you can reheat the beef gently in the microwave, in a covered dish in the oven with a splash of broth to prevent drying, or even quickly sear thin slices in a pan for sandwiches. Always reheat until it’s steaming hot throughout.

With these freezer tips, you can enjoy the deliciousness of air fryer roast beef whenever a craving strikes!

More Air Fryer Main Dish Recipes to Explore

The air fryer is a versatile appliance, capable of cooking far more than just roast beef. If you’ve enjoyed the ease and delicious results of this recipe, you’ll love exploring other main dishes that truly shine when prepared in the air fryer. Here are some fantastic recipes to expand your air fryer culinary repertoire:

• Air Fryer Honey Glazed Ham
• Air Fryer Crab Legs
• Air Fryer Cornish Hens
• Air Fryer Turkey Breast
• Thanksgiving Chicken

Perfect Pairings: Side Dishes for Roast Beef

A magnificent air fryer roast beef deserves equally delightful side dishes to complete the meal. Whether you prefer classic comforts or vibrant vegetable accompaniments, these recipes are designed to complement the rich flavors of your roast beef beautifully:

• Air Fryer Green Beans
• Slow Cooker Crockpot Mashed Potatoes
• Air Fryer Butternut Squash
• Slow Cooker Crockpot Candied Sweet Potatoes
• Slow Cooker Crockpot Collard Greens
• Slow Cooker Crockpot Make Ahead Mashed Potatoes

Air Fryer Roast Beef

Brandi Crawford

This Air Fryer Roast Beef recipe is seasoned to perfection with a homemade steak dry rub and served tender and juicy. This is a mouthwatering dish that unlocks a world of flavor in every bite. Serve this for holidays, Christmas, or use the meat to make French Dip Sandwiches with au jus sauce.

Print Recipe
Pin Recipe

Prep Time 2 hours hrs

Cook Time 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course dinner, lunch

Cuisine American

Servings 12 servings

Calories 172 kcal

Want to save this recipe for later?

If you’d like to save this recipe to revisit later, consider bookmarking this page or printing the recipe card above!

Equipment

• Cosori 7-quart air fryer
• Meat Thermometer

Ingredients

• 3-4 pound eye of round roast
• 1-2 tablespoons olive oil Use enough to fully coat the roast.
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar or sweetener
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon chili powder
• 1 teaspoon salt Make adjustments to suit your taste.

Instructions

• Remove the roast from the fridge and allow it to come to room temperature. This can take 2-3 hours depending on the size of the roast you have.
• Pat the roast dry and drizzle all sides of the roast with olive oil. Sprinkle the spices throughout and rub the spices into the meat. Ensure the entire roast is seasoned and add additional spices if necessary.
• If your roast has a fat cap (the thick layer of fat on the outside of the meat), it’s best to cook it with the fat cap side up for a super juicy result.

  Place the seasoned roast in the air fryer basket. I use a 7-quart air fryer, which fits a 3 ½ pound roast. Use a roast size that will fit your air fryer or trim it to fit.

• Air fry at 400 degrees Fahrenheit (200°C) for 15 minutes to sear the meat and create a crust on the outside.
• Flip the roast if necessary for even browning, then adjust the heat on the air fryer to 325 degrees Fahrenheit (160°C). Continue to cook the roast beef until it reaches your desired level of doneness. I cook mine until it reaches about 125 degrees Fahrenheit (52°C) internal temperature, which is around an additional 30 minutes of cook time.

  Cook time will vary based on the size of your roast. Do not use time as a reference guide; you must use a meat thermometer to check the internal temperature.

  If your roast starts to brown too quickly, place a piece of foil over the roast to tint it and prevent over-browning.

• Use a meat thermometer and remove the roast from the air fryer when it reaches the following internal temperatures:

  Rare: 113-120 degrees F (45-49°C)

  Medium Rare: 123-127 degrees F (51-53°C)

  Medium: 128-135 degrees F (53-57°C)

  Medium Well: 138-145 degrees F (59-63°C)

  Well Done: 148-155 degrees F (65-68°C)

• When you remove the roast from the air fryer, its internal temperature will continue to rise by a few degrees due to the residual heat within the meat (carryover cooking).
• Allow the roast beef to rest for at least 20 minutes prior to slicing. During this time, the internal temperature will continue to rise, and the juices within the meat will redistribute, resulting in a juicier and more flavorful roast. If you slice too soon, you will likely end up with dry meat.

Notes

If your roast has a fat cap, cooking it fat-cap side up allows the fat to render into the beef, resulting in juicy, flavorful meat. If you have trouble getting it to stand in the air fryer, you can use air fryer skewers to insert into the roast and help it stand upright.

If the roast darkens too quickly, loosely tent it with aluminum foil to prevent over-browning.

When cooking meat of this size, always rely on an internal meat thermometer rather than set “cook times.” The cues from the meat’s internal temperature are the most accurate guide.

If you don’t allow the roast to come to room temperature before cooking, the roast will cook unevenly, which will negatively impact flavor and texture.

 

Feel free to season the meat with any of your favorite store-bought beef or steak rubs.

 

The measurements noted for the spices are a guide. Every piece of meat is different, and the size you purchase will likely be different from mine, so you will need to use your judgment. Ensure the roast is fully coated with spices for optimal flavor; you don’t want bland meat.

 

Keep a close eye and monitor the roast while it cooks. You don’t want to overcook it. Overcooked meat will have an interior that is uniformly cooked but lacks the desired level of juiciness. The meat might have a pale color rather than the pinkish hue associated with medium-rare or rare doneness.

Nutrition

Serving: 4ozCalories: 172kcalProtein: 30gFat: 5g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.