Air Fryer Roast Beef.
The juicy and tender beef roast, the king of beef roasts, can now also be cooked in the air fryer, saving time and money compared to traditional oven cooking. The result will be really great, it takes really little time to prepare, and you can eat it right away, still warm, or store it for the next day and enjoy it with a nice mixed salad or with tomatoes dressed with oil and salt. A dish really suitable for every season, because if in summer it’s very convenient to have it ready in the fridge, during the colder seasons it’s really good and even tastier eaten nice and hot, with its gravy on top. Don’t you want to try cooking it in the air fryer too?
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.76 lbs beef
- 1 clove fresh garlic (optional)
- 1 sprig rosemary
- A few leaves sage
- to taste
- 4 tablespoons extra virgin olive oil (add more if you like to dress it with its gravy)
- to taste black peppercorns (optional)
Tools
- 1 Air Fryer
- 1 Baking Pan
- 1 Spoon
- 1
Steps
The preparation of this beef roast is really simple, it will only take a few minutes.
Place the meat in the well-oiled pan. Turn it over well in the oil to completely coat it. Season it with salt and freshly ground black pepper, obviously if you like it and if the dish is not intended for children.
Meanwhile, preheat the air fryer for 5 minutes at 400°F, BAKE function (oven). Remove the rack first.
Prepare the herbs and the garlic clove. You can also leave the skin on. I use a tea and herbal infuser, where I put herbs and garlic, so I can easily remove them at the end of cooking.
Now our roast is ready to be cooked. Place the pan in the preheated air fryer, directly on the bottom, without the rack.
Cook at 400°F, BAKE mode, for 10 minutes, then turn the meat over to the opposite side without piercing it. You can use two forks or a handy tong. Cook for another 10 minutes. Open the air fryer and check that the meat is well browned.
If the piece of meat is larger, cook for a few more minutes.
Now that the meat is cooked and well browned, remove the roast from the fryer and cover it with a sheet of foil. Let the meat rest, covered, for at least 15 minutes, allowing the juices to redistribute and make the meat softer and more succulent.
The beef roast can be safely stored in the refrigerator for a few days in a sealed container. I prefer to store the meat separately from the gravy, in two different containers.
