My grandmother used to make pot roast that would make the staunchest vegetarian salivate.
I vaguely remember her saying that she would go to the butcher and pick up the roast along with “suet the size of your fist”. Suet, by the way, is fat. She would put the suet on top of the roast and cook it so the suet would melt through the meat. Of course, this was her secret for uber soft, succulent pot roast.
As an adult, I have tried to mimic her pot roast-minus the hunk of fat-with no success. I tried roasting in wine, beef broth, water, gravy, and the roast was tough. I tried slow cooking and again, the roast was tough. I tried different cuts of beef but nothing seemed to make a difference. My roasts were tough, chewy, and stringy-nothing like the butter-soft consistency of Grammie Russell.
I bought a 2-pound prime rib-as it was on sale-just for this recipe. Rick saw the roast and his first comment was, “giving it another try, eh?” Yup. I told him I found a recipe that I wanted to try where the roast is cooked in the air fryer. He was less than enthused.
30 minutes later and we ate a roast that was full of flavour, soft, and totally decadent. It almost brought tears to my eyes. The pot roast God finally gave me success!
Try this-I promise you will not regret it.
Air Fryer Beef
- Air Fryer
- 2 lb Beef Roast
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Parsley
- 2 tsp Thyme
- 2 tsp Oregano
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Olive Oil
- Preheat air fryer to 390 degrees F for 15 minutes.
- Combine seasonings together in a small bowl.
- Pat the roast dry with paper towels, coat with oil, then rub with seasoning mix.
- Place roast in the air fryer. Cook 15 minutes. Flip roast over and reduce the temperature to 360 degrees F.
- Cook for 20 minutes for rare, 30 minutes for medium rare.
- Remove roast from air fryer and place on cutting board, cover with foil and rest 15 minutes before carving.