Ingredients
For the Beef Gyros:
- 3 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 1/2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 Tablespoons fresh lemon juice
For Serving:
- 5 soft pitas
- 5 lettuce leaves
- 1 cup cherry tomatoes, halved
- 1/4 of a red onion, thinly sliced
- 1 English cucumber, sliced and halved
For the 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
Instructions
- Prepare the Tzatziki Sauce: In a bowl, combine the Greek yogurt, minced garlic, fresh lemon juice, olive oil, red wine vinegar, dried dill weed, salt, and freshly ground black pepper. Stir well until smooth. Refrigerate this sauce until ready to serve to allow flavors to meld.
- Slow Cooker Method – Prepare the Beef: Trim any large pieces of fat from the beef chuck roast, then slice the meat into thin 1/4 inch strips. Place these strips at the bottom of your slow cooker.
- Slow Cooker Method – Season and Cook: In a small bowl, mix together olive oil, garlic powder, dried oregano, ground cumin, dried thyme, fresh lemon juice, salt, and pepper. Pour this seasoning mixture evenly over the beef. Cover the slow cooker and cook on LOW for 6 hours or until the beef is tender.
- Instant Pot Method – Prepare the Beef: Trim excess fat from the beef chuck roast, then slice into thin 1/4 inch strips. Add the strips to the Instant Pot.
- Instant Pot Method – Season and Cook: Combine 1/3 cup water, olive oil, garlic powder, dried oregano, ground cumin, dried thyme, fresh lemon juice, salt, and pepper in a small bowl. Pour this mixture over the beef in the Instant Pot. Secure the lid, set the valve to sealing, press the ‘Manual’ or high pressure button, and set the timer for 30 minutes.
- Instant Pot Method – Release Pressure: Once cooking is complete, allow the Instant Pot to naturally release pressure for 15 minutes before manually releasing any remaining pressure. Remove the lid carefully, taste the beef, and add additional seasonings if desired.
- Assemble the Gyros: Lay a lettuce leaf inside each pita bread. Top with the cooked beef strips, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and a generous spoonful of the prepared tzatziki sauce.
Notes
- You can use either the slow cooker or Instant Pot method depending on your schedule and available equipment.
- If you prefer spicier gyros, consider adding a pinch of crushed red pepper flakes to the beef seasoning.
- For a more authentic touch, warm the pita bread slightly before assembling.
- Tzatziki sauce can be made a day ahead and refrigerated to deepen the flavor.
- Leftover gyro meat can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) or 30 minutes + 15 minutes natural release (Instant Pot)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
- Diet: Halal
