Air Fryer Eye Of Round Roast
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Ingredients
- 2-3 pound eye of round roast
- 2 tablespoons oil
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 tablespoon Montreal steak seasoning or your favorite steak seasoning blend
- 1 teaspoon onion powder
- ½ teaspoon paprika regular or smoked
Instructions
- Pat the roast dry with paper towels, then rub it all over with oil.
- In a small bowl, mix garlic salt, black pepper, steak seasoning, onion powder, and paprika.
- Rub the seasoning evenly over the roast, pressing it in well.
- Preheat the air fryer to 375°F for 3–5 minutes.
- Place roast in the air fryer basket. Cook at 375°F for 15 minutes to sear the outside.
- Reduce heat to 325°F and cook for another 20–25 minutes, or until the internal temperature reaches, 125°F for rare, 135°F for medium rare or 145°F for medium.
- Remove roast from the air fryer, tent loosely with foil, and let rest for 10–15 minutes before slicing thinly against the grain.
- Serve!
Notes
Tips, Tricks & Storage
Here are a few things I've picked up to make sure this cooks right—nothing fancy, just the tricks that truly make a difference. Pat Dry First Before cooking, pat the roast dry first. This helps the oil and seasonings stick better and ensures a good crust. Season Generously Lean cuts need bold seasoning. Salt, pepper, garlic, onion powder, and herbs create a great crust, so don't skimp on the application. Make sure to coat the meat on all sides. High-Heat Start Don't skip the high-heat start. That first 15 minutes at 375°F gives the roast its caramelized crust. Use a Meat Thermometer Eye of round is lean, so it's important not to overcook it. It can go from perfectly tender to overcooked in a matter of seconds. Aim for your preferred doneness and pull it a few degrees early since it will rise while resting. Check the internal temperature toward the end of the cook time to get your preferred doneness: 125°F for rare 135°F for medium-rare 145°F for medium Rest the Roast Before Slicing Even if you're late for dinner, don't skip this step. Let the roast rest for at least 10 minutes to lock in the juices and keep every slice tender. Slice Against the Grain The direction you slice makes a huge difference in texture. Thin slices cut against the grain will feel tender, while cutting with the grain can make it seem chewier. Storage Chill the roast before slicing it to help you get the thinnest slices. Store leftovers tightly sealed in the fridge for 2-3 days. The roast reheats well in the microwave or air fryer on low heat. You can also freeze sliced roast for up to 2 months. Thaw it in the fridge, then gently rewarm it.Variations
Herb-Crusted Roast: Add dried rosemary or thyme to the seasoning mix if you like herbs and a more savory profile. If you want a deeper flavor, marinate the roast for a few hours before cooking. Garlic Lover's Roast: Rub the roast with fresh minced garlic and olive oil before seasoning for added flavor. Spicy Roast: Add cayenne pepper or crushed red pepper flakes to the seasoning mix for a kick of heat! For something a bit lighter, a gentle rub of Dijon mustard under the seasoning adds a subtle tang and helps the crust develop. Butter-Basted Roast: Brush the roast with melted butter halfway through cooking for extra richness. Roast & Veggies: Place seasoned carrots, potatoes, or onions in the bottom of the air fryer (if it's large enough) to cook along with the roastSubstitutions
Garlic salt → use plain salt + garlic powder if that's what you have. Montreal steak seasoning → swap with any steak rub or a mix of coarse black pepper, salt, and paprika. Olive oil → canola, vegetable oil, or even melted butter will work. Onion powder → onion salt (reduce other salt), or leave it out if you don't have any. Paprika → smoked paprika for a deeper flavor, or chili powder if you want a mild kick.Private Notes
Servings: 6 servings
