The Workhorse Air Fryer

Anyone who has an air fryer knows that it’s capable of doing so much more than “frying.”

What it really is is a super-powerful convection oven so it will cook most things very quickly. As a rule of thumb, it cooks 30 percent faster than a conventional oven. If you are pressed for time and/or extremely hungry, this can be a real boon.

Reheating food is great when it’s done in an air fryer as well. Have leftover pizza? Just pop it in the air fryer and voila, it’s almost as good as when it was fresh!

But the one thing I love making in my air fryer are roasts. Chicken is fabulous and so is roast beef.

Always remember to use a tender cut of beef for this or any “dry-roasted” beef.

Air Fryer Roast: Have It On The Table Fast

I’m sure you all have your favorite rubs and seasonings for roast beef and I give my simple one in the recipe card.

However, this post is more about technique than a recipe per se. I always cook my roast beef to rare because it can always be cooked further to a desired doneness once it’s sliced . Of course if your whole family likes it one way, for instance medium or well, then you cook the whole thing for a longer time. I often serve friends with differing tastes, hence the rare doneness level. Remember you can make rare meat well done but not the reverse.

I made this roast in my air fryer oven. That’s the one with the built-in rotisserie. That makes this an easy process, however, it can be done in models with a basket. All you have to do is turn it midway in the cook time. If you have the basket model, always start the roast fat side down.

The roast pictured was 3.5 pounds and it was done to rare in 35 minutes. Cooked conventionally, this would have taken about one hour.

With any roast, I usually start by rubbing the exterior with a bit of olive oil. Do this before you season the meat.

Yummy With Potatoes

See those potatoes in the pic? They go wonderfully with a roast beef.

They’re called Melting Potatoes and you can get the recipe by clicking on the link in this sentence.

I didn’t make the potatoes in the air fryer, but I suppose you can. However, I wouldn’t recommend doing that and you will see why if you look at the recipe.

The Recipe

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Air Fryer Roast Beef

Perfect roast beef every time when you make it in the air fryer!

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Main

Cuisine: American

Keyword: air fryer, roast beef recipe

Servings: 7

Calories: 238kcal

Author: Judith Hannemann

Ingredients

• 2 lb beef roast top round or eye of round is best
• oil for spraying

Rub

• 1 tbs kosher salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tsp summer savory OR thyme

US Customary - Metric

Instructions

• Mix all rub ingredients and rub into roast.
• Place fat side down in the basket of the air fryer (or set up for rotisserie if your air fryer is so equipped)
• Lightly spray with oil.
• Set fryer to 400 degrees F and air fry for 20 minutes; turn fat-side up and spray lightly with oil. Continue cooking for 15 additional minutes at 400 degrees F.
• Remove the roast from the fryer, tent with foil and let the meat rest for 10 minutes.
• The time given should produce a rare roast which should be 125 degrees F on a meat thermometer. Additional time will be needed for medium, medium-well and well. Always use a meat thermometer to test the temperature.
• Approximate times for medium and well respectively are 40 minutes and 45 minutes. Remember to always use a meat thermometer as times are approximate and fryers differ by wattage.

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 1g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 1102mg | Potassium: 448mg | Vitamin A: 55IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 3mg

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This boneless pork loin stuffed with soft sage and onion flavored stuffing is a blend of perfect flavors. Great company or family meal and it’s easy too!

This stuffed pork loin is so easy, it even will qualify as a weeknight meal!

Back in the fall, I bought a whole boneless loin because is was on sale at a super-low price. Half of it I cut into chops and used them in my Pork Chops & Scalloped Potatoes casserole. The rest I froze whole for later use.

I finally defrosted it for New Years. I wanted to stuff it but didn’t want to bother butterflying it and rolling it up with the stuffing within. I often stuff bone-in pork rib end roasts and that’s easy because all I do is cut down between the meat and the rib bones and pack it with stuffing, but there was no way to do that with this piece.

So what I decided to to was just cut a couple of major slits across the top and pack it with stuffing that way. That worked very well since the excess stuffing that remained on the top baked up into a nice savory crispiness.

The stuffing is made with soft breadcrumbs. All I do to make these is use plain old white bread that I process in my food processor. Then I add some butter sauteed onions and my sage seasoning. I’d have preferred to use fresh sage, but my plant upped and died on me so I relied on the dry powdered form, but if you can use fresh, then about 2 big leaves chopped finely will do nicely. But since sage is a strong flavor, I’d advise adding it bit by bit (if using fresh) and taste the stuffing. Too much will spoil it, IMO. You’re looking for delicate flavors in this.

If you don’t want to use sage, then thyme will do since it also goes nicely with pork and in a pinch, poultry seasoning is a good substitute.

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Sage and Onion Stuffed Pork Loin

This boneless pork loin stuffed with soft sage and onion flavored stuffing is a blend of perfect flavors

Prep Time30 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

Course: Pork

Cuisine: American

Keyword: stuffed pork tenderloin

Servings: 6 -8

Calories: 614kcal

Author: Judith Hannemann

Ingredients

• 1 boneless pork loin about 3-4 lbs

STUFFING

• 5 slices white bread
• 1 small onion finely chopped
• 2 finely chopped sage leaves -OR- 1 tsp ground sage -OR- 1 tsp poultry seasoning
• 1/4 cup chopped fresh parsley -OR- 1 tbs dehydrated optional
• 1 tsp salt
• 1/4 tsp white pepper
• 4 tbsp butter

Instructions

• Process bread into fine crumbs using a food processor or hand grater. Place in medium bowl and add the sage, parsley (if using), salt and pepper and set aside
• Melt butter in a small skillet and add onion. Cook about 5 minutes or until onion is transluscent.
• Add the entire contents of the skillet--onions and all the melted butter--to the crumb mixture and mix well to combine.
• Preheat oven to 350 degrees F
• Cut a deep slit along the top of the roast (the fat side up) and stuff with stuffing.
• Place in a baking dish (13 x 9-inch is good) and roast until center of meat registers 170 degrees or juices run clear. This should take about 1.5 - 2 hours.

Nutrition

Serving: 1serving | Calories: 614kcal | Carbohydrates: 12g | Protein: 84g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 251mg | Sodium: 739mg | Potassium: 1433mg | Fiber: 1g | Sugar: 2g | Vitamin A: 447IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg

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