Reclaim your Sunday morning with this super simple air fryer roast beef recipe! It is tender and juicy, has a beautifully caramelized crust, and needs minimal effort from you.
Because the cooking time is relatively short, it is better to use the most tender beef joint that your budget will stretch to. I usually use topside or top rump for a family dinner, or sirloin or ribeye for a special occasion.
I like to use rosemary and thyme for this recipe, but you can substitute any other herbs or seasoning you like (try oregano, sage, parsley).
Fresh or dried herbs will work. If you are using fresh rosemary, pick the leaves off and chop them up quite finely before using.
It is also important to season the beef with salt to bring out the flavor of the meat. I prefer fine ground sea salt, or kosher salt. Use approximately half a teaspoon per pound/ 500g of beef.
I normally use light olive oil when cooking a roast in the air fryer, but you can use any cooking oil with a high smoke point. Vegetable oil or avocado oil are good choices.
Another great way to add flavor to this dish is to add an onion to the air fryer basket with the beef. Cut it in half or into quarters.
Pro tip: use a meat thermometer. It takes the guesswork out of cooking meat, and I promise it will come in handy for more than just this recipe!
For a medium-rare roast, aim for an internal temperature of about 125°F / 52°C, for medium aim for 130°F / 55°C. Check towards the end of the cooking time, and remember the temperature of the meat will continue to rise while it rests (so pull it out a few degrees early).
These cook times are usually exactly right for my Philips XXL Airfryer. If you have another powerful brand of air fryer like the Nuwave or a Ninja Foodi, then expect cook times to be similar.
Serve slices of roast beef with crispy roast potatoes, Yorkshire pudding, gravy, and steamed vegetables.
Serve slices of roast beef with a mound of creamy mashed potatoes, a ladleful of mushroom gravy, and a side of green beans or Brussels sprouts.
Leftovers? Pile thinly sliced roast beef on a crusty roll with a dollop of horseradish sauce, a slice of sharp cheddar cheese, and some peppery rocket/arugula leaves.
Top a bed of mixed greens with slices of roast beef, crumbled blue cheese, cherry tomatoes, and thinly sliced red onion. Drizzle with a tangy balsamic vinaigrette.