Ingredients:

  • 2 lb (900 g) beef roast - top sirloin, tri-tip, eye of round, or small boneless rib roast
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 tbsp (18 g) kosher salt (or 1½ tsp table salt)
  • 1 tsp (2 g) freshly ground black pepper
  • 1 tsp (2.5 g) garlic powder
  • 1 tsp (2.3 g) onion powder
  • 1 tsp (1 g) dried thyme (or 1 tbsp fresh, chopped)
  • 1 tsp (1 g) dried rosemary, crushed (or 1 tbsp fresh, chopped)
  • Optional: 1 tsp smoked paprika
  • 1 cup (240 ml) low-sodium beef broth (or ¾ cup broth + ¼ cup dry red wine)
  • 1 tsp Worcestershire sauce (5 ml)
  • 1 tbsp unsalted butter (14 g), cold, for mounting the sauce
  • Optional basting: 1 tbsp Dijon mustard (15 g)

Instructions:

  1. Pat roast dry with paper towels. Optionally dry-brine by salting with kosher salt and refrigerating uncovered for 1–12 hours to improve flavor and crust.
  2. Remove roast from refrigerator 30–60 minutes before cooking to bring near room temperature for more even cooking.
  3. In a small bowl, combine kosher salt (or table salt), black pepper, garlic powder, onion powder, thyme, rosemary and smoked paprika if using. Rub oil over roast, then massage the dry rub evenly over all sides.
  4. Preheat the air fryer to 400°F (200°C) for 3–5 minutes, following your model's preheat guidance if available.
  5. Place roast in the air fryer basket or on a rack with space around it (fat-side up or seam-side up). Sear at 400°F (200°C) for 6–10 minutes to brown and crisp the exterior, flipping once halfway if needed for even browning.
  6. Reduce temperature to 320°F (160°C) and continue cooking until the target internal temperature is reached. Use an instant-read thermometer in the thickest part, avoiding fat or bone. Approximate additional times for a 2 lb roast at 320°F: rare 10–12 min, medium-rare 14–18 min, medium 18–22 min. Remove roast 5–10°F (3–6°C) below final desired temp to allow carryover.
  7. Transfer roast to a cutting board, tent loosely with foil, and rest 10–15 minutes to redistribute juices before carving.
  8. To make a quick au jus while the roast rests: collect pan or basket drippings carefully, add to a small saucepan with beef broth and Worcestershire sauce, simmer 3–5 minutes, skim fat, and whisk in cold butter to finish.
  9. Slice roast thinly across the grain and serve with au jus, horseradish, mashed potatoes, roasted vegetables, or your preferred sides.