Air Fryer Pot Roast is a modern Canadian recipe for a classic method of cooking a beef pot roast with vegetables that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Air Fryer Pot Roast.
I love this recipe, because it breaks several ‘rules’ of air fryer cooking. You are cooking a roast in the air fryer (supposedly something you’re not supposed to do). In addition, you are loading your air fryer basked (something else you’re not supposed to do as over-loading the air fryer prevents air circulation). Yet, despite breaking these so-called ‘rules’ it really works! The cool thing is that this takes barely over an hour for a full meal.
Ingredients:
1.2kg (2 2/3 lbs) topside of beef (top round/top roast)
1 tbsp Soy Sauce
4 tbsp Worcester Sauce
4 Large Carrots
5 Medium Potatoes
4 tbsp Maple Syrup
1 tbsp Extra Virgin Olive Oil
Salt and freshly-ground black Pepper, to taste
Method:
Slightly score the top of your beef roast (this helps the flavouring agents to penetrate the meat). Toss the beef in a mixture of the soy sauce and half the Worcester sauce. Season liberally with salt and black pepper, making sure the seasoning gets into the scored sections. Load into your air fryer basket and cook for 15 minutes at 180°C (360F).
While cooking peel and dice your carrots and potatoes. Combine in a bowl and toss with the remaining Worcester sauce, maple syrup, olive oil and a little more salt and pepper.
When the air fryer beeps add the carrots and potatoes into the gaps around the meat. Continue cooking for a further 45 minutes at 160°C (320F).
Allow the meat to rest for 5 minutes then slice and serve.
Don’t waste the pan juices. These make a fantastic gravy, either on the stove-top or use using your microwave (see my quick microwave gravy recipe).
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