Slow Cooker Beef Gyros With Tzatziki
Deliciously flavorful and tender Beef Gyros, made in the slow cooker or instant pot pressure cooker. This tasty dish couldn't be easier to make from home!
Beef Gyros Recipe
I did it. I finally bought an instant pot. I'll admit that I spent a few weeks rolling my eyes at all of the obsessive instant pot posts I was seeing, but it finally got to a point where I had to try it and see what all the hype was about. If something claimed to cook a beef roast in 30 minutes, I had to see that to believe it!
So, I can now confirm that I'm a total instant pot junkie. Is "life changing" too dramatic? I love how it cooks perfect brown rice, hard boiled eggs, meats from frozen, and I especially LOVE the saute feature.
There are so many slow cooker recipes that require quite a bit of the initial prep to be done on a skillet over the stove. The saute feature on the instant pot allows me to do everything all in one pan. Genius! And most slow cooker recipes can be easily converted to a pressure cooker recipe (which cooks them 10 times faster!).
Mostly, I love that I can ditch my old slow cooker and rice cooker and use just ONE appliance for everything. Do you have an instant pot? What are some of your favorite things to cook in it?
Depending on your time restraints, these delicious Beef Gyros can be made in the slow cooker or the pressure cooker (instant pot). They literally take less than 10 minutes to prepare and the final product is SO tender, juicy and flavorful.
Serve them in a warm pita with traditional gyro toppings, like my simple homemade tzatziki sauce, tomatoes, cucumbers and onion. We also like to add a little hot sauce, but I'll leave that up to you.
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Recipe
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- 1 ½ - 2 pounds beef chuck roast , sliced into thin quarter inch strips
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 Tablespoons olive oil
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried oregano leaves
- 2 Tablespoons fresh lemon juice
For serving:
- 4-6 soft pitas
- lettuce thinly sliced
- cherry tomatoes , halved
- red onion thinly sliced
- cucumber , sliced
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic , finely minced
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon dried dill weed
- salt and freshly ground black pepper to taste
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For the Tzatziki Sauce: combine all ingredients and stir well. Refrigerate until ready to serve.
For Slow Cooker:
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Remove any large pieces of fat from the beef roast and then slice the meat into thin, 1/4 inch strips.
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Season beef on all sides with salt and pepper and place in the bottom of the slow cooker.
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In a small bowl combine the olive oil garlic powder, oregano, lemon juice, and a little extra salt and pepper. Pour over meat.
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Cover and cook on LOW for 7-8 or HIGH for 3.5-4 hours, or until beef in super tender. Taste and add additional seasonings if needed.
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Serve meat inside a warm pita. Top with tzatziki sauce and fresh sliced tomatoes, cucumbers, lettuce and onion.
For Instant Pot:
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Remove any large pieces of fat from the beef roast and then slice the meat into thin, 1/4 inch strips.
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Season beef on all sides with salt and pepper and place in the bottom of the instant pot.
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In a small bowl combine ⅓ cup of WATER, olive oil, garlic powder, oregano, lemon juice, and a little extra salt and pepper. Pour over meat.
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Cover and turn the valve to "sealing." Press "manual" and set the timer for 30 minutes.
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After the timer beeps allow the instant pot to rest for 15 minutes before releasing any of the pressure. Remove the lid, taste and add additional seasonings if needed.
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Serve meat inside a warm pita. Top with tzatziki sauce and fresh sliced tomatoes, cucumbers, lettuce and onion.
Calories: 624 kcal Carbohydrates: 35 g Protein: 43 g Fat: 34 g Saturated Fat: 10 g Cholesterol: 119 mg Sodium: 894 mg Potassium: 720 mg Fiber: 1 g Sugar: 1 g Vitamin A: 35 IU Vitamin C: 4.6 mg Calcium: 143 mg Iron: 4.7 mg
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