Making the PERFECT Roast Beef in the Ninja Foodi is so easy and incredibly delicious!
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You know that perfect thin slice of medium rare roast beef that you pile high onto a crusty roll and maybe dip into some Au Jus and call it a French Dip? Or slather it with BBQ sauce and call it a BBQ Pit Beef sandwich? Or whip up some mashed potatoes and gravy and call it Sunday Dinner!
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That's what we are making today! Perfectly cooked Roast Beef in the Ninja Foodi! Before we get into the directions for this super easy Roast Beef in the Ninja Foodi, let's talk about the differences between this recipe and pot roast.
Differences between Roast Beef and Pot Roast
Roast Beef and pot roast are not the same thing and the differences are in the cuts of meat used, in the cooking method, and how we serve it.
Roast beef is used mostly for sandwiches, although it is pretty good piled up high next to mashed potatoes and green beans for Sunday's dinner, too.
Pot roast, like this Quick & Easy Pot Roast made in the Foodi, is also delicious for Sunday's dinner, but it doesn't slice like roast beef does. It makes a great pulled beef style sandwich, but not a deli roast beef style sandwich.
Roast Beef is usually roasted dry, meaning no liquid in the pot. Pot Roast on the other hand, usually uses a braising liquid.
You want fattier cuts of meat for a pot roast, those that come from the shoulder area of the cow work best. My favorite cut of meat for a pot roast is the chuck roast.
For roast beef, you want a cut that doesn't fall apart when sliced.
What are the best cuts of meat for a Roast Beef?
The best choice is the top round and that is what we are using in this recipe. Any cuts from the round will work, but the eye of round and the bottom round won't be as tender.
The round cuts come from the hindquarter of the cow and are considered tough cuts of meat. This muscle is worked hard and round cuts are very lean, yet flavorful cuts of meat.
The best way to serve them is medium rare and make sure you cut across the grain. If you don't cut across the grain, the meat will be tough. It is also important to slice very thin slices for the best flavor and texture.
I know, not everyone likes rare roast beef, so I will include suggested cooking times if you like your roast beef well done.
Cooking Times & Temps for Roast Beef in the Ninja Foodi
*all cooking times are based on a 3 pound top round roast -- adjust times according your size roast. These are estimates only. Please use a good quality meat (affiliate link)thermometer for accuracy.
** The FDA recommends cooking beef roasts to an internal temperature of 145° F/ 63° C. There is a great article on times, temps, meat safety and other information right HERE.
I like my roast beef:
- Rare: Cool red center. For rare roast beef, broil for 20 minutes and let sit in the hot pot with the Ninja Foodi turned off for about 20 minutes. The internal temperature should register about 125 F/ 52° C.
- Medium-Rare: Warm red center. For medium-rare roast beef, broil for 25 minutes and let sit in the hot pot, with the Ninja Foodi turned off, for 25 minutes. The internal temperature should register 135° F/ 57° C.
- Medium: Warm pink center. For medium roast beef, broil for for 30 minutes and let sit in the hot pot, with the Ninja Foodi turned off, for 30 minutes. The internal temperature should register 145° F/ 63° C.
- Medium Well: Slightly pink center. For medium-well roast beef, broil for 30 minutes, reduce heat to 300° and bake for 5-10 minutes. Let sit in hot pot, with the Ninja Foodi turned off, until internal temperature registers 150° F/ 66° C.
- Well Done: Little or no pink. For a well-done roast beef, broil for 30 minutes, reduce heat to 300° and bake for 10-15 minutes. Let sit in hot pot, with the Ninja Foodi turned off, until internal temperature registers 160°F/ 71° C.
If you are not cutting and serving your roast beef right away, remove from the Ninja Foodi at about 5 degrees below the desired temperature to allow for carry over cooking. Since the meat is hot when removed from the Ninja Food, it will continue to cook and usually the temp rises about 5 degrees in 10-15 minutes.
How to slice Roast Beef for best results
The way you slice your roast beef greatly affects the tenderness. The top round, bottom round, or eye of round roasts are lean meats that can be tough and chewy unless they are sliced thinly and against the grain.
Knowing which way the grain is going before you season and cook your roast is the best course of action, but no worries if you start to slice the roast and realize you aren't cutting against the grain.
It happens to all of us and I'm actually happy that it happened to me while filming the video, which you can see right here: Roast Beef in the Ninja Foodi
I thought I knew the direction of the grain, but realized after cutting several slices that I was cutting with the grain and not against the grain. If this happens to you, just turn the roast around and start cutting against the grain. There is a difference in the way your slices will look, so you can easily tell if you are slicing it correctly.
The thinner the slices, the more tender the roast beef will be. I have a very good meat slicer and it works perfectly, but unless you plan on slicing a lot of meat and cheese, the cost of a good slicer often isn't worth it.
Instead, invest in a good knife. The one I use the most is a (affiliate link)Chef's Knife from Pampered Chef. The model I have is on sale right now in the outlet (quantities are limited, so they might be sold out) and it is a good quality knife with a very reasonable price tag.
When you slice roast beef correctly, you will be slicing against the grain. This cuts through the fibers in the meat and makes it much easier to chew.
How to make the PERFECT Roast Beef in the Ninja Foodi
First, bring your roast to room temp. This will allow for even cooking and is the first step to a perfect roast beef in the Ninja Foodi.
Second, season the outside of the meat generously! You can use the rub I used or any seasonings you prefer. Simple salt and pepper work great, but be sure to use a sea salt or Kosher salt and a course ground pepper for best results.
Preheat the Ninja Foodi for 10 minutes on BROIL with the rack in the low position. You want to start cooking the meat right away and having the rack and the Foodi preheated really helps.
Broil the roast on the rack in the low position for 25 minutes. Leave the roast in the Ninja Foodi with the lid closed and the Ninja Foodi turned off for 20-25 minutes. See cooking suggestions above if you want your meat cooked differently than medium-rare.
Remove and let cool for about 10 minutes. Slice against the grain.
If you want to make an au jus, add ¾ cup of beef stock to the inner pot and sear/sauté on high. Scrape the brown bits off the bottom to incorporate with the stock.
Serve & Enjoy!
Perfect Roast Beef in the Ninja Foodi
Ingredients
- 3 pound Top Round Roast
Rub
- 2 tablespoon sea salt
- 2 tablespoon pepper coarsely ground
- 2 ½ teaspoon onion powder
- 2 ½ teaspoon garlic powder
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Instructions
- Allow your roast to come to room temp. This takes about 1 hour.
- Combine the rub ingredients and generously apply to the outside of the meat.
- Preheat the Ninja Foodi on Broil with the rack in the low position inside the inner pot for 10 minutes.
- Broil the roast beef on the rack in the low position for 25 minutes. Turn the Ninja Foodi off and keep the lid closed for 25 minutes. See notes if you want your meat cooked to a different temperature.
- Remove and allow to rest for 10 minutes. Slice thinly against the grain.
- Serve & Enjoy!
Notes
- Rare: Cool red center. For rare roast beef, broil for 20 minutes and let sit in the hot pot with the Ninja Foodi turned off for about 20 minutes. The internal temperature should register about 125 F/ 52° C.
- Medium-Rare: Warm red center. For medium-rare roast beef, broil for 25 minutes and let sit in the hot pot, with the Ninja Foodi turned off, for 25 minutes. The internal temperature should register 135° F/ 57° C.
- Medium: Warm pink center. For medium roast beef, broil for for 30 minutes and let sit in the hot pot, with the Ninja Foodi turned off, for 30 minutes. The internal temperature should register 145° F/ 63° C.
- Medium Well: Slightly pink center. For medium-well roast beef, broil for 30 minutes, reduce heat to 300° and bake for 5-10 minutes. Let sit in hot pot, with the Ninja Foodi turned off, until internal temperature registers 150° F/ 66° C.
- Well Done: Little or no pink. For a well-done roast beef, broil for 30 minutes, reduce heat to 300° and bake for 10-15 minutes. Let sit in hot pot, with the Ninja Foodi turned off, until internal temperature registers 160°F/ 71° C.
Nutrition
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Ninja Foodi Fresh & Healthy Meals
Seeing the need for easy, delicious, and high quality recipes, she is focusing all of her efforts creating recipes specifically for the Ninja Foodi. Her recipes are easy for the home cook to follow and provide step-by-step instructions.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can.
Matty Lau says
I used a 3.5lb roast and seasoned with garlic powder and Lawry's for 30/30/10 and it came out AMAZING!!!
Philip Joseph says
I made this for the first time today. I had a 2.9lb Roast Beef, and I believe I followed the recipe to the letter, and the beef was a bit over 100 degrees after the pre-heat and 50 minutes of cooking. I ended up Bake/Roasting at 250 for another 20 minutes or so until it got to 130.
Having said all that, it turned out delicious! The rub is really good and the broiling it make it crispy is really great!
I just need to figure out this whole grain thing. I've looked at your photo multiple times and can't figure out if I am cutting mine right, lol!
Louise fitzpatrick says
OMG!!!!!! my son bought me the ninja foodie yesterday as my very old existing pressure cooker packed in. I was so scared by all the different settings but I found your chanel on youtube and within 12 hours I've cooked 2 perfect roast chickens and the roast beef. I followed your recipes to the letter and everything was perfectly perfect. My sons pockets are alot lighter but their bellys are pleasantly plump. I'm one very happy mama..keep up the excellent work and keep those fantastic recipes coming. Lots of love n best wishes from Ireland. Xx
Louise says
I hope you love your new Foodi and all the recipes!
Kyle says
Not sure what I did wrong, had 2.5 lb roast, was aiming for medium. I preheated for 10 minutes, 30 minute broil, 30 minute sit (didn't even open the lid). Put the thermometer in and hit 150C, perfect. Let it rest for 10 and cut it open, blue rare in middle. My thermometer must have been in a fat pocket to hit 150 and I moved it to a meatier part and it was only 98, or my thermometer is broken.
Either way, not sure how I end up with such a rare roast...
Louise says
I'm not sure either unless your roast was very round, meaning that the width is much greater than the length. That would affect the cooking time. Have you had any other issues with food not cooking as it should with the crisping lid? Were you using the Ninja Foodi or another brand? Also, did you let your roast sit out for at least 30 minutes before cooking? If it was cold, it would take longer to cook.
Ben says
My family and I really enjoyed this recipe! I'll add my roast size, time, and temp here since lots of people have questions about those adjustments. I had two eye of round roasts, each of them was 1.5 pounds. I broiled/grilled in the Ninja Foodi for 20 minutes, then let sit with the machine off for 20 minutes. When I opened the lid and checked the temperature they were right at 135.
By the way, a marinade seems to really help with this somewhat tough cut of meat. I used one with vegetable oil, soy sauce, lemon juice, worchestershire, and montreal steak seasoning.
Louise says
Thanks for adding the details! It really helps. I'm glad you enjoyed your roast!
James says
First of all thank you for your lovely videos and your website, you've already given me so many ideas to try with the Ninja Foodi. I am trying one of your recipes for the first time, and have wondered how long should I cook for a topside roast on a smaller piece of meat. In this case it is 490grams (1.08 pounds) and I would like to achieve medium rarity with the meat. Thank you in advance!
Louise says
I would decrease the broil time for sure. With a small roast like that, I'd treat it like a steak and broil for about 5 minutes per side and then check a temperature and cook until it is about 5-10 degrees lower than your target. Let it rest for 10 minutes. Slice and enjoy!