Last year, I shared a recipe for grilled chuck roast, and it was so very good, I decided to prep another last weekend.
And it woulda worked, too, if it hadn’t been for those meddling kids… oops, sorry, channeling Scooby Doo for a moment.
It would have worked, but the weather was super warm and super muggy, so my grill guy wanted to be as far away from the deck as possible. What to do? Well, a quick look at da google and…
ta da! We can air fry that sucker!
But! And this is key…
You still need to tenderize the chuck roast – with a handy dandy tenderizer tool like this; and, you’re gonna want to marinate it.
You are on your own for the tenderizer, but I got you covered for the marinade.
•1/2 cup ketchup
•1/4 cup lower sodium Tamari
•2 tbsp Sherry Peppers Sauce*
•2 tbsp Arby’s Sauce
•1/4 cup sugar
•1/4 cup red wine vinegar
•3 garlic cloves, minced
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1 (2 to 4 lb) chuck roast
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Stir the marinade ingredients together, then pour over the tenderized chuck roast in a gallon-sized zipper bag. Close the bag and stash in the fridge on a rimmed plate (for to catch any drippage) for at least a few hours or, always more better, overnight; turning the bag over and squishing the marinade around whenever you think to.
Heat your air fryer to 375º.
Remove the chuck roast from the marinade – but save the marinade, and sear it in a large pan for five minutes per side.
Reduce air fryer to 350º, add roast (I added some carrots, as well), and cook for 40 to 45 minutes, flipping the roast over after 20 minutes.
Brush the roast with the reserved marinade, then flip over and brush the other side with marinade and pop back into the air fryer for another ten minutes – just long enough to get a nice char on the marinade.
Remove, wrap in foil, and let rest for five minutes before slicing.
Who needs pot roast?