Duo Crisp + Air Fryer – Sunday Roast with Classic Roast Potatoes
If you’ve had a “Sunday lunch” in England, you may remember beautifully cooked roast beef paired with crispy roast potatoes and horseradish cream sauce. Now you can create that traditional meal at home in the Instant Pot®. Drizzling the cooked roast with butter and honey might seem a little indulgent, but the creamy-sweet combo is a brilliant finish for the well-seasoned meat.
Servings
4-6servings
Cook Time
16-18minutes per pound
Servings
4-6servings
Cook Time
16-18minutes per pound
Ingredients
  • 1tbsp loosely packed fresh rosemary leaves
  • kosher salt
  • 1tsp black or pink peppercorns
  • 1 eye of round roast2–3 lb/1–1.4 kg
  • 1/2 – 1tbsp olive oil
  • 1–2tbsp unsalted butter
  • classic roast potatoes
FOR THE HORSERADISH CREAM
  • 1/3cup sour cream21/2 oz/70 g
  • 1 1/2tbsp prepared horseradish
  • kosher salt
  • 1tbsp honey
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While the meat rests, cook the potatoes. Cut the roast into thin, round slices and serve with the horseradish cream and potatoes alongside.