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Chuck roast, potatoes, and carrots in an air fryer.

Air Fryer Chuck Roast

This juicy and tender Air Fryer Chuck Roast with potatoes and carrots cooks in a fraction of the time and has a crispy exterior crust that adds divine flavor.
Servings: 6 servings
Chef Alli
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients
 

  • 3 lb. boneless chuck roast
  • 2 Tbs. avocado oil divided use
  • 2 Tbs. your favorite steak seasoning I like McCormick Montreal Steak Seasoning
  • 1/2 lb. baby carrots
  • 12 baby potatoes cut in half lengthwise

Instructions
 

  • Remove the roast from refrigeration and unpackage. Using your fingers, rub the roast all over with 1 Tbs. of the avocado oil, then press the steak seasoning all over the surface of the chuck roast.
  • Let the seasoned roast rest for at 1 hour, uncovered, at room temperature. **If time allows, let the seasoned roast rest for 2 hours at room temperature.
  • While the roast rests, place the carrots and potatoes into a large mixing bowl and drizzle with the remaining tablespoon of avocado oil: toss the vegetables until nicely coated with the oil; reserve.
  • Preheat the air fryer for 5 minutes at 400 degrees F.
  • Using a silicone basting brush, brush the air fryer rack with a bit of avocado oil.
  • Place the seasoned and rested chuck roast onto the air fryer rack; cook the roast for 15 minutes.
  • Using tongs or a meat fork, turn the roast over, then surround the roast with the baby carrots and baby potatoes.
  • Reduce the air fryer temperature to 325 degrees F. and continue to cook the roast with the vegetables 25-30 minutes longer or just until an instant-read meat thermometer registers 125-130 degrees F. at the center of the roast.
  • Test the potatoes and carrots with a fork to be sure they are tender. If the potatoes and carrots aren't fully tender at this point, air fry them for a few minutes longer after you have removed the roast.
  • Meanwhile, transfer the roast from the air fryer to a large cutting board; cover tightly with foil and allow the roast to rest for 30 minutes to allow the roast to finish cooking from residual heat and to allow the protein fibers to relax for slicing. **Don't skip this resting step or you will have tough, chewy roast!
  • Slice the rested roast across the grain into slices. Serve at once with the potatoes and carrots on the side.

Nutrition

Calories: 553kcalCarbohydrates: 24gProtein: 46gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 220mgPotassium: 1323mgFiber: 4gSugar: 3gVitamin A: 5279IUVitamin C: 23mgCalcium: 77mgIron: 6mg
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