Ingredients
2 lb eye of round roast
1 1/2 tbsp olive oil
1 1/2 tbsp chopped fresh rosemary
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
Instructions
In a small bowl, combine the olive oil, rosemary, garlic powder, salt, and pepper. Rub the mixture on the roast.
Place the roast in the air fryer. Air fry at 400 degrees F for 15 minutes, then change the temperature to 250 degrees F and air fry for another 55-60 minutes, or until the internal temperature of the meat hits at least 135-140 degrees.
Remove the roast and let sit another 10 minutes on a carving board, tented with aluminum foil. The roast temperature should continue to rise, reaching an internal temperature of 145 degrees – if it is lower than that, return to the air fryer for another 5-10 minutes at 250 degrees F, then retest.
Slice the meat and enjoy!
Notes
A 2-pound raw beef roast will end up being approximately 26 ounces of cooked meat. This provides 8 servings of approximately 3.25-ounces each.
If you’re short on time, you can also do this “quick cook method”: Air fry at 400 degrees F for 30 minutes, then let sit in the air fryer for 5 minutes without opening. Remove to a carving board, tent with aluminum foil, and let rest for 10 minutes (at which point it should reach an internal temperature of 145 degrees). I prefer the texture on the method in the directions above, but this is also an excellent option when you’re pressed for time.
