Did you know you can roast a whole roast top round in your air fryer? And that you’ll cut the average cooking time in half?
Well, it’s true, and it’s easy too. You’ll end up with a gorgeously fragrant, steamy, golden roast with a nice crisp crust and the loveliest pink core — it’s better than the ones you’ll find in your local rotisserie.
Most air fryers won’t have any problem, and others have a fancy fat compartment. Know your machine, that’s all I’m saying. The worst-case scenario is you’ll have to make sure your beef roast top doesn’t have any thick fatty parts, but that’s about it.
We’re keeping this roast beef pretty simple. First, you’ll need a nice piece of roast top round, so pay a visit to your local butcher; he’ll help you out.
Then, you need only 2 tablespoons of avocado oil, a pinch of salt, pepper and my secret — garlic powder, just a teaspoon or so. Finally, we’re garnishing our roast with aromatic thyme leaves, which, of course, are optional.
Here’s one other thing that you should have in hand, a meat thermometer. I know you like eyeballing your steaks, but for a large piece of meat, you’ll be safer using a thermometer. At the end of the day, there’s a significant difference between a rare roast and a medium-well.
Once you start using your meat thermometer, you’ll use it for everything. Perfect roasts and steaks every time — precision is what makes a great grill master. Now, let’s make our loved ones a massive, fast and easy roast beef in the air frier, shall we?
In a small mixing bowl, combine the salt, pepper, garlic powder and thyme. Combine.
Gently spray oil on the beer roast and rub it thoroughly with the seasoning mix.
Mist the air fryer basket with oil.
Place the beef rub into the air fryer with the fat facing the bottom.
Set the air fryer to 400ºF and 15 minutes. Turn the roast upside down and roast for another 15 minutes. This is for a rare steak.
Check the meat temperature with a thermometer for your ideal cooking temperature. For medium-well, you might have to double the time.
Remove and let the meat rest for ten minutes before slicing.