Air Fryer Beef Roast – Tender and Juicy Recipe
A tender and juicy beef roast cooked quickly in the air fryer, with a flavorful crust and perfect interior.
Steps
- 1
Preheat the air fryer to 200°C (390°F) for 5 minutes. Lightly grease the basket with olive oil spray.
- 2
In a small bowl, mix olive oil, Worcestershire sauce, dried rosemary, garlic powder, salt, and pepper. Rub the mixture all over the beef chuck roast on both sides.
- 3
Place the meat in the air fryer basket and cook at 200°C (390°F) for 15 minutes. After 15 minutes, pour any remaining oil mixture over the roast.
- 4
Reduce the temperature to 160°C (320°F) and continue cooking for another 30-40 minutes, depending on weight, thickness, and desired doneness.
- 5
Use a meat thermometer to check internal temperature: at least 63°C (145°F) for medium-rare, or about 93°C (200°F) for fall-apart tender. Let the roast rest for 10 minutes before slicing.
- 6
Optional gravy: Pour the juices from the air fryer basket into a small saucepan over medium heat. In a separate cup, whisk cornstarch with cold water until smooth, then pour into the saucepan. Cook, stirring constantly, until the gravy thickens.
Shopping list
1.3 kg (2-3 lbs) chuck roast, 2 tbsp olive oil, 1 tsp Worcestershire sauce, 1 tsp dried rosemary, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp cornstarch, 3 tbsp cold water
Recipe story
Beef roast has origins in medieval English cuisine, where meat was slow-cooked over an open fire. Worcestershire sauce, invented in the 19th century in England, became a popular marinade ingredient. This modern recipe adapts the traditional method for the air fryer, preserving juiciness and flavor.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Rosemary
In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
