Air Fryer Roast Beef and Vegetables

Tender, Juicy Air Fryer Roast Beef (Plus Potatoes, Carrots & Onions)

If you’ve ever wondered how to make juicy air fryer roast beef, this is the easy method I use to cook the roast and the vegetables together for a complete dinner. It’s weeknight-friendly, tastes like a Sunday roast, and was tested in the Cosori TurboBlaze air fryer for reliable results. Full printable recipe card is below 👇

Why You’ll Love This Air Fryer Roast Beef

• Fast & flavorful: Roast beef that’s tender and juicy in about an hour.
• One-basket dinner: Add potatoes, carrots, and onions for a full meal.
• Beginner-friendly: Simple seasoning + an instant-read thermometer for perfect doneness.
• Cosori TurboBlaze tested: Method verified in a popular, high-powered model.

Quick Cook-Time Guide

Every air fryer runs a bit differently. Use this as a starting point and always confirm with an instant-read thermometer.

Tip: If the outside is browning before the center warms, drop temp by 10–25°F and continue. You can always add time, but you can’t un-overcook. 😉

What Cut of Beef Works Best?

Choose a 2–3 lb roast that fits comfortably in your basket with dark red color and good marbling. Skip tough chuck/shoulder for this method and reach for:

• Tri-tip roast
• Bottom round rump
• Eye of round
• Top round
• Sirloin tip

4 Pro Tips for Juicy Air Fryer Roast Beef

1) Temper the meat

Pat dry and let sit at room temp 30–60 minutes for even cooking.

2) Season simply

Olive/avocado oil, kosher salt (be generous), black pepper, garlic powder, plus fresh rosemary/thyme if you like.

3) Preheat

Preheat the air fryer to 400°F for 5 minutes for the best crust.

4) Track temperature

Use an instant-read meat thermometer so you can pull right at your target.

Video: Curious about preheating? Watch this quick explanation. Cook along with me in this video.

How to Add the Vegetables

While the roast starts, chop Yukon gold potatoes (about 1.5 lb), 1 yellow onion, and 2 carrots into similar-sized pieces. Pat completely dry, then toss with oil, salt, and pepper. After the initial high-heat sear, add veggies around the roast and continue at 350°F until the potatoes are fork-tender.

How to Know When Air Fryer Roast Beef Is Done

• Medium-rare: 135°F (warm red center)
• Medium: 145°F (warm pink throughout)
• Medium-well: 150°F (slight pink center)
• Well done: 160°F

Resting (Carryover Cooking)

Pull the roast about 5°F before your goal, then tent in foil 5–10 minutes to finish and re-distribute juices. If veggies need more time, remove the roast to rest and crank the air fryer to 370–400°F for 5–10 minutes to finish the potatoes.

Make a Simple Gravy

Deglaze the basket/pan drippings and whisk into your favorite beef gravy. For a solid reference on roasting and carryover tips, see this do-follow resource: Certified Angus Beef — Roasting Guide.

Final Thoughts

This air fryer roast beef delivers a classic, cozy dinner with minimal effort. The beef stays tender and juicy, the vegetables turn crisp-tender, and cleanup is easy. Once you master your air fryer’s timing (remember—thermometer first!), it’s a reliable weeknight or Sunday staple.

More Easy Air Fryer Dinners

• The Best Air Fryer Rotisserie Chicken
• Perfect Air Fryer Pork Tenderloin with Balsamic Marinade
• Air Fryer Steak – Perfect Every Time

Tested by Cathy in the Cosori TurboBlaze air fryer. Method adapted over multiple tests to balance browning with a juicy center.

Air Fryer Juicy Roast Beef and Tender Vegetables

Did you know you can make an entire meal in your air fryer? Here is everything you need to know to make a juicy and tender roast beef meal in the air fryer. This recipe is a no-fail hit that will have everyone wanting more!

4.55 / 5 ( 138 Reviews )

Print Rate

Prep Time: 40 minutes minutes

Cook Time: 42 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Equipment

• Air Fryer

Ingredients

• 3 pound roast or smaller See note and see our cooking temp and time chart in the post
• 1.5 pounds Yukon gold potatoes
• 1 yellow onion cut into 1/8th
• 12 oz Baby carrots or 3 whole carrots
• Oil of your choice
• Salt and pepper to taste
• 2 sprigs Fresh rosemary
• Fresh thyme

Instructions

• Take meat out of the package, pat dry, and temper the meat for 30 minutes.
• While the meat tempers, prep your spices/seasoning. I did fresh rosemary and thyme. You can use dry spices or any other spices of your choice.
• Once the meat has tempered, take off any excess fat. Then rub a little bit of oil into your meat. You don’t need a lot here, just enough to lightly cover the outside. The oil will help the outside brown and the spices adhere to the meat.
• Liberally salt the meat and rub it in. Do a little more than you think is necessary.
• Season the meat with spices and pepper. Then rub it in.
• Let your meat sit while the air fryer preheats at 400°F/200°C for 5 minutes.
• Place meat in air fryer basket. Tuck any smaller ends of the roast into itself so that it cooks evenly. Cook at 400°F/200°C for 10-12 minutes to high heat sear the roast.
• While the meat sears, prepare the vegetables.
• For the potatoes: wash, dry, and cut into equal sized cubes. About 1 inch thick, but you can make them as big or as small as you want. Either directly spray with oil and salt on your cutting board or toss in a bowl with oil and salt.
• For the carrots: If using whole carrots, cut into equal bite-sized pieces. Wash, and pat dry.
• For the onions: cut into eighths. Combine with carrots and spray with oil, salt, and mix together.
• When the roast is done with the searing, flip the roast over, then cover it/surround it with the potatoes, onions, and carrots. Cook for 20 minutes at 360°F/180°C.
• At the halfway point (10 minutes), flip the roast, stir the vegetables and and finish cooking for the last 10 minutes.
• Check on the roast with an instant read food thermometer. You want the roast to register at 140°F/62°C in the thickest part. It will rise to 145°during the resting time. If your meat hasn’t registered at 140-145°F/62°C cook for an additional 5 minutes at 360°F/180°C.
• Repeat 3-5 minute increment cooking times until roast reaches 140°F/62°C.
• Once roast reaches temperature, remove it to a plate and tent the roast in foil for 10 minutes. It will rise an additional 5° and the juices will cool and ensure the roast is moist. Slicing meat too hot will cause the juices to run out immediately and make it dry.
• Slice across the grain and serve with vegetables and a side of au jus if you deaire.

Recipe Notes

I recommend a quality-cut 2ish pound beef roast, like tri-tip or sirloin with dark red coloring. The traditional chuck or shoulder roast meat require more of a slow cook to get tender. In an air fryer, they'll be more tough.

Nutrition

Calories: 654kcal | Carbohydrates: 41g | Protein: 80g | Fat: 17g | Sodium: 261mg | Fiber: 7g | Sugar: 7g

Recipe Adapted From: Love Food Not Cooking