Ingredients:

  • 1 kg (2.2 lbs) Beef Roast (Eye of Round or Sirloin Tip), tied with butcher's twine
  • 2 Tbsp Olive Oil (extra virgin)
  • 2 tsp Kosher Salt (flaky sea salt)
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Dried Rosemary, finely crushed
  • 1/2 tsp Dried Thyme
  • 1 cup (240 ml) Beef Stock (low sodium, optional for jus)
  • 1/4 cup (60 ml) Red Wine (e.g., Merlot/Cabernet, optional for jus)

Instructions:

  1. Pat the beef roast thoroughly dry with kitchen paper. If not already tied, truss it tightly with butcher’s twine at 1-inch intervals to ensure it holds its shape during cooking.
  2. Place the roast on a plate and allow it to sit at room temperature for at least 30 minutes. This is crucial for even cooking.
  3. Prepare the Rub: In a small bowl, combine the olive oil, Kosher salt, black pepper, garlic powder, rosemary, and thyme. Mix well to create a paste.
  4. Rub the mixture generously and evenly over the entire surface of the beef roast, forming the herb crust.
  5. Preheat the air fryer to 200°C (400°F) for 5 minutes. (Preheating ensures an immediate sear.)
  6. The Sear: Place the roast in the air fryer basket (do not overcrowd) and cook at 200°C (400°F) for 10 minutes. This creates the desirable initial crust.
  7. Lower and Cook: Reduce the air fryer temperature to 180°C (350°F). Continue cooking for another 20 to 35 minutes, flipping the roast halfway through.
  8. Monitor Internal Temperature: Begin checking the internal temperature using a digital thermometer. Remove once the roast reaches 5°C (10°F) below your target doneness (e.g., 52°C/125°F for medium-rare), as the temperature will rise during resting.
  9. The Essential Rest: Place the hot roast on a cutting board and cover it loosely with foil (a tent). Allow it to rest for a full 15 minutes before carving. This is non-negotiable for maximum juiciness.
  10. Carve: Remove the twine. Slice the beef thinly, cutting against the grain, and serve immediately.