Duo Crisp + Air Fryer - Sunday Roast with Classic Roast Potatoes

By: Alexis Mersel

Duo Crisp + Air Fryer - Sunday Roast with Classic Roast Potatoes
cuisine icon Cuisine
English, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
1-2 hours, 4-6 servings, air fry, black or pink peppercorns, classic roast potatoes, contributed, dinner, duo crisp, duo crisp recipes, english, eye of round roast, honey, kosher salt, loosely packed fresh rosemary leaves, main course, medium, modern, olive oil, prepared horseradish, sour cream, unsalted butter

serving icon Servings
4-6 servings
Ingredients
  • 1 tbsp loosely packed fresh rosemary leaves
  • kosher salt
  • 1 tsp black or pink peppercorns
  • 1 eye of round roast
  • 1/2 – 1 tbsp olive oil
  • 1–2 tbsp unsalted butter
  • classic roast potatoes
  • 1/3 cup sour cream
  • 1 1/2 tbsp prepared horseradish
  • kosher salt
  • 1 tbsp honey
Instructions
  • In a mortar with a pestle, or in a small bowl using the handle of a wooden spoon, grind together the rosemary, 1 1/2 teaspoons salt, and the peppercorns. The mixture should be chunky. Pat the roast dry with paper towels. Rub the meat all over with 1/2–1 tablespoon oil (depending on the size of the roast) and sprinkle the seasoning on all sides.
  • Coat the Instant Pot® air fryer basket with canola oil spray. Place the roast in the center of the basket. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 16–18 minutes per pound of meat at 325°F (165°C) (start with the lower amount of time and add more time if needed), then press Start. Turn the meat when prompted.
  • Meanwhile, make the horseradish cream: In a small bowl, stir together the sour cream, horseradish, and 1/4 teaspoon salt. Taste and adjust the seasoning with salt. Cover and refrigerate until ready to use.
  • When the cooking time is up, insert an instant-read thermometer into the center of the meat; it should register 130°–135°F (54°–57°C) for medium-rare and 135°–145°F (57°–63°C) for medium. If the roast is not cooked to the desired doneness, add more cooking time in 2-minute intervals. Use tongs to transfer the roast to a cutting board. Place 1–2 tablespoons butter on top (depending on the size of the roast) and let it melt. Drizzle with the honey, cover loosely with aluminum foil, and let rest for 15–20 minutes.
  • While the meat rests, cook the potatoes. Cut the roast into thin, round slices and serve with the horseradish cream and potatoes alongside.
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