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.
While the meat cooks, 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 finishes, flip the roast, then cover with the potatoes, onions, and carrots. Cook for 20 minutes at 360°F/180°C.
At the halfway point (10 minutes), check on the roast with an instant read food thermometer. You want the roast to register at 145°F/62°C. Take the roast out of the air fryer basket, stir the vegetables, Flip the roast, and finish cooking for the last 10 minutes.
If your meat hasn’t registered at 145°F/62°C after 20 minutes, stir the vegetables, flip the roast and cook for an additional 5 minutes at 360°F/180°C.
Repeat last step until roast reaches 145°F/62°C.
Once roast is cooked through, tent the roast in foil for 10 minutes.
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.