Air Fryer Juicy Roast Beef and Tender Vegetables

Prep Time: 40

Cook Time: 42

Total Time: 1 30

Servings:

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US Customary - Metric

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.

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