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air fryer roast beef with mashed potatoes, gravy, and green beans on a plate
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Air Fryer Roast Beef

This Air Fryer Roast Beef recipe is seasoned to perfection with a homemade steak dry rub and served tender and juicy. This is a mouthwatering dish that unlocks a world of flavor in every bite. Serve this for holidays, Christmas, or use the meat to make French Dip Sandwiches with au jus sauce.
Course dinner, lunch
Cuisine American
Keyword air fryer roast, air fryer roast beef, roast in air fryer
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 12 servings
Calories 172kcal
Author Brandi Crawford

Equipment

Ingredients

Instructions

  • Remove the roast from the fridge and allow it to come to room temperature. This can take 2-3 hours depending on the size of the roast you have.
  • Pat the roast dry and drizzle all sides of the roast with olive oil. Sprinkle the spices throughout and rub the spices into the meat. Ensure the entire roast is seasoned and add additional spices if necessary.
  • If you have a roast with a fat cap (the thick layer of fat on the outside of the meat), see the notes below for an alternate way to cook the roast beef that will result in super juicy beef.
    Place the seasoned roast in the air fryer basket. I use a 7 quart air fryer. It fits a 3 1/2 pound roast. Use the size roast that will fit your air fryer or trim it to fit.
  • Air fry at 400 degrees for 15 minutes to sear the meat and create a crust on the outside of the meat.
  • Flip the roast and adjust the heat on the air fryer to 325 degrees. Continue to cook the roast beef until it reaches your desired level of doneness. I cook mine until it reaches about 125 degrees, which is around an additional 30 minutes of cook time.
    Cook time will vary based on the size of your roast. Do not use time as a reference guide, you need to use a meat thermometer to check the internal temperature.
    If your roast starts to brown quickly, place a piece of foil over the roast to tint and keep the roast from over-browning.
  • Use a meat thermometer and remove the roast from the air fryer when it reaches the following:
    Rare: 113-120 degrees
    Medium Rare: 123-127 degrees
    Medium: 128-135 degrees
    Medium Well: 138-145 degrees
    Well Done: 148-155 degrees
  • When you remove the roast from the air fryer, its internal temperature will continue to rise by a few degrees due to the residual heat within the meat.
  • Allow the roast beef rest for at least 20 minutes prior to slicing. During this time, the internal temperature will continue to rise, and the juices within the meat will redistribute, resulting in a juicier and more flavorful roast. If you slice too soon you will likely end up with dry meat.

Notes

If your roast has a fat cap, it's best to cook it with the fat cap side up. That way the fat renders into the beef as it cooks and results in juicy, flavorful meat. Place the roast fat cap-side up in the air fryer. If you have trouble getting it to stand in the air fryer you can use these air fryer skewers to insert into the roast and getting to stand. (Refer to the photos above) 
If the roast darkens quickly, use foil to tint it.
When cooking meat of this size, you don't rely on set "cook times," you cook it in accordance with the cues from the internal temperature of the meat. Use a meat thermometer.
If you don’t allow the roast to come to room temperature before cooking, the roast will cook unevenly which will impact flavor and texture.
 
Feel free to season the meat with any of your favorite beef or steak store bought rubs.
 
The measurements noted for the spices are a guide. Every piece of meat is different. The size you purchase will likely be different from mine so you will need to use your judgment. Ensure the roast is fully coated with spices for optimal flavor. You don’t want bland meat.
 
Keep a close eye and monitor the roast while it cooks. You don’t want to overcook it. Overcooked meat will have an interior that is uniformly cooked but lacks the desired level of juiciness. The meat might have a pale color rather than the pinkish hue associated with medium-rare or rare doneness.
 

Nutrition

Serving: 4oz | Calories: 172kcal | Protein: 30g | Fat: 5g