roast-beef-elk
Tender Roast Beef and Gravy sandwiches, or as a main meal. Very yummy.

roast-beef-elk

Nothing beats a roast beef and gravy sandwich, or having a roast with vegetables and maybe some roast potatoes. Add your favorite spices and gravy and you'll have a nice hot winter meal the family will love.

Servings 1Roast
Prep Time 10mins
Cook 60mins
Temp 180 ° Cor 360 ° F
Course
Cuisine

Main Course
Worldwide

roast-beef-elk
Tender Roast Beef and Gravy sandwiches, or as a main meal. Very yummy.

roast-beef-elk

Nothing beats a roast beef and gravy sandwich, or having a roast with vegetables and maybe some roast potatoes. Add your favorite spices and gravy and you'll have a nice hot winter meal the family will love.

Servings 1Roast
Prep Time 10mins
Cook 60mins
Temp 180 ° Cor 360 ° F
Course
Cuisine

Main Course
Worldwide

Calories

67

Fat

1g

Saturates

Protein

1g

Carbs

10g

Sugars

5g

Salt

55mg

Fibre

1g

Per Serving

Calories

67

Fat

1g

Saturates

Protein

1g

Carbs

10g

Sugars

5g

Salt

55mg

Fibre

1g

Per Serving

Ingredients
  • 1.3kg Round or Rump Roast
  • 50g Lawry's Season Salt
  • 50g Garlic Salt

Units:

Method
  • Preheat the air fryer to 180 ° C or 360 ° F which is usually around 3 minutes
  • Season all sides with Lawry's Season Salt and Garlic Salt.
  • Cook for 20 minutes, turn over and cook for another 20 minutes, then turn over, an cook for another 20 minutes.
  • Remove from the Air Fryer and rest the meat for 10 minutes with aluminium foil over the meat.

Method
  • Preheat the air fryer to 180 ° C or 360 ° F which is usually around 3 minutes
  • Season all sides with Lawry's Season Salt and Garlic Salt.
  • Cook for 20 minutes, turn over and cook for another 20 minutes, then turn over, an cook for another 20 minutes.
  • Remove from the Air Fryer and rest the meat for 10 minutes with aluminium foil over the meat.

Recipe Notes

* Cook from Defrosted
* No Oil Necessary

This is based on the meat being Medium Rare. Experimentation will be required for Medium or Well Done. The outside of the meat had a thin crust but was very tender and juicy inside.

Note, If possible, use a meat thermometer to check the internal temperature of the meat to ensure it's properly cooked. I recommend the Thermoworks Thermopop. I bought one a few months ago and is very accurate, and quick.

Submitted by Sally, Thanks Sally

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