Air Fryer Roast Beef
A beef roast is usually an all-afternoon project that heats the whole kitchen. Air fryer roast beef cooks a lean 2 lb eye of round in about 40 minutes at 375 °F, with a seasoned crust and a pink center that slices thin for dinner or sandwiches. The trick is to pick the right cut and pull it at the right temperature.
- Temperature
- 375°F190 °C
- Total time
- 1:00hrs
- Prep time
- 10min
- Servings
- 6
- Internal temp
- 145°F63 °C
- Per serving
- 200kcal
Why the air fryer works for roast beef
Roast beef, in the American sense, is a lean roast such as eye of round or top round that you cook and then slice thin. These cuts have very little fat and are firm, so they are best cooked to medium-rare and sliced across the grain. A large oven takes a long time, but the air fryer circulates hot air around a 2 lb piece, building a roasted crust and finishing the center in under an hour.
Because the muscle is lean, the time between juicy and dry is short. A thermometer is the best tool, and resting is nearly as important as cooking. Cutting right away lets the juices run onto the board. Roast beef in the air fryer is a good choice when you want sandwich meat that tastes better than deli slices, or a Sunday dinner without heating a full oven.
How to make roast beef in the air fryer
Tap a time to start a timer.
- Bring to room temperature Take the roast out of the refrigerator before cooking. Pat it completely dry with paper towels, and tie it with kitchen twine every 2 inches if it is not already netted.
- Season Rub the roast with the oil. Mix the salt, pepper, garlic powder, onion powder, thyme and rosemary and press the mixture all over the surface.
- Preheat Preheat the air fryer to 375 °F for .
- Cook Place the roast in the basket. Cook for , flipping it after . Start checking the temperature at .
- Check and rest Insert an instant-read thermometer into the center. Take the roast out at 125–130 °F for medium-rare or at 135–140 °F for medium. The USDA recommends 145 °F with a 3-minute rest for whole cuts of beef. Rest for , then slice very thin against the grain.
Times and temperatures
| Air Fryer Roast Beef | Temperature | Time |
|---|---|---|
| 2 lb eye of round, medium-rareFlip after 20 min | 375 °F (190 °C) | 35–40 min |
| 2 lb, medium | 375 °F (190 °C) | 40–45 min |
| 1½ lb roast | 375 °F (190 °C) | 30–35 min |
| 2 lb, well donePull at 160 °F | 375 °F (190 °C) | 50–60 min |
| 3 lb (large air fryer) | 350 °F (180 °C) | 55–65 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 145 °F (63 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Choose the right cut. Eye of round has a uniform round shape that fits the basket. Top round also works but cooks less evenly.
- Salt ahead of time. If you season the roast the night before and leave it uncovered in the refrigerator, the surface dries and browns better.
- Slice thin. A sharp knife and thin slices across the grain are what make lean roast beef tender.
What to serve with roast beef
For a classic dinner, serve roast beef with mashed potatoes, gravy, green beans and Yorkshire pudding or dinner rolls. For sandwiches, pile thin slices on a toasted roll with horseradish sauce, cheddar and caramelized onions. Roasted vegetables such as carrots can go in the basket after the roast comes out and rests.
Storing and reheating
Refrigerate sliced roast beef for 3 to 4 days in a sealed container. Reheat slices in the air fryer at 300 °F for 2–3 minutes until they reach 165 °F, or warm them in beef broth on the stove. It also freezes well for up to 2 months in slices.
Variations
- Garlic and herb butter: Rub 2 tbsp softened butter mixed with minced garlic over the roast for the last 10 minutes (not dairy-free).
- Mustard crust: Spread 2 tbsp Dijon mustard on the roast before adding the dry rub.
- Roast beef sandwiches: Slice very thin and warm in the air fryer for 1 minute with a slice of provolone.
- Tri Tip: For a dedicated recipe, see air fryer tri tip.
- London Broil: For a dedicated recipe, see air fryer london broil.
If it does not turn out right
- The roast beef is tough and dry
- Eye of round is lean and turns tough if overcooked or sliced thick. Take it out at 130–135 °F and slice paper-thin against the grain.
- The outside is dark but the center is raw
- The roast was too cold or too large. Let it stand at room temperature first, and drop to 350 °F and add 10–20 minutes for roasts over 2½ lb.
- The roast does not fit in the basket
- Choose a roast that is about 4 inches in diameter and 6–8 inches long, or cut a bigger one in half crosswise and cook the pieces together.
Questions and answers
How long do you cook roast beef in the air fryer?
A 2 lb eye of round takes about 40 minutes at 375 °F for medium-rare to medium. A 1½ lb roast needs 30–35 minutes. The thermometer reading is the real guide.
What temperature should roast beef be?
Medium-rare is 130–135 °F and medium is 140 °F. The USDA recommends 145 °F for whole cuts of beef, with a 3-minute rest. Pull the roast a few degrees early, since it keeps rising as it rests.
Can I cook a frozen roast beef in the air fryer?
Thaw it in the refrigerator for 24 hours first. A frozen roast burns on the outside before the center warms.
Which roast cuts work best?
Eye of round, top round and bottom round are lean and affordable, and they slice well. Chuck roast is a pot roast cut and stays tough in the air fryer.
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