Air Fryer Pot Roast

Name: Air Fryer Pot Roast
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving
Ingredients: 3 lbs (1.3 Kg) beef joint; 2 tbsp olive oil; salt and pepper; 1 tsp mixed herbs; 8 small potatoes; 4 carrots; 1 banana shallot; 2 tbsp olive oil; salt and pepper; 1 beef stock cube; 1 tsp mixed herbs; ½ cup (120ml) red wine; 2 tbsp soy sauce; 2 tbsp Worcestershire sauce; 2 tsp redcurrant jelly; 1 tsp brown sugar; 2 bay leaves

User Reviews

4.5

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr
Servings
6
Calories
670 kcal
Course
Main Course
Cuisine
American

Air Fryer Pot Roast

Shawn Wheeler

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Making Air Fryer Pot Roast is easy, quick and super delicious! Tender beef served with vegetables and flavorful gravy in a fraction of the time it would take in your oven.

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Ingredients

Servings

For the Beef

3 lbs (1.3 Kg) beef joint I used top round roast (topside)
2 tbsp olive oil
salt and pepper
1 tsp mixed herbs

For the vegetables

8 small potatoes , halved
4 carrots , cubed
1 banana shallot , sliced
2 tbsp olive oil
salt and pepper
1 beef stock cube , crumbled
1 tsp mixed herbs
½ cup (120ml) red wine or water
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tsp redcurrant jelly or cranberry sauce
1 tsp brown sugar
2 bay leaves

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Instructions

Take the beef out of the fridge for 20 minutes before cooking. Drizzle with olive oil and season well with salt, pepper and mixed herbs.
Preheat the air fryer for 5 minutes at 400°F (200°C). Place the beef joint in the air fryer basket and cook for 10 minutes at 350°F (180°C).
Meanwhile, drizzle your vegetables with olive oil, season well and sprinkle with the beef stock cube.
Pour the wine, Worcestershire and soy sauce in a deep container (such as an 8 inch cake tin). Add the redcurrant jelly, brown sugar and bay leaves. Stir to dissolve the jelly, then add the seasoned vegetables.
Place the beef joint on top of the vegetables then place the cake pan in the air fryer basket. Cook for 20 minutes then start checking with a meat thermometer that it has cooked to your liking. I took my beef out once it reached 150°F (65°C).
Cover the beef loosely with foil and leave it to rest. Continue to cook the vegetables for a further 20 minutes, topping up with a little water if pan is looking dry. Cook until the potatoes are tender. Strain the pot roast juices to a gravy boat.
Slice the beef. Arrange the vegetables and beef on a platter. Serve with a generous drizzle of the gravy. Delicious!

Equipments used:

Notes

used the
and
for this recipe.
Use the table below as a guide to cook it to your liking, adding five minutes of cooking time until your preferred temperature is reached. Rare or medium rare is preferable for top round (topside) cut.
* contains affiliate links

Nutrition Information

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Calories 670kcal (34%) Carbohydrates 53g (18%) Protein 54g (108%) Fat 25g (38%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Cholesterol 141mg (47%) Sodium 761mg (32%) Potassium 2226mg (64%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 6819IU (136%) Vitamin C 27mg (30%) Calcium 58mg (6%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 670 kcal

% Daily Value*

Calories	670kcal	34%
Carbohydrates	53g	18%
Protein	54g	108%
Fat	25g	38%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Cholesterol	141mg	47%
Sodium	761mg	32%
Potassium	2226mg	47%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	6819IU	136%
Vitamin C	27mg	30%
Calcium	58mg	6%
Iron	7mg	39%