Tender Beef Gyros Made Easy in the Slow Cooker or Instant Pot

These beef gyros are packed with flavor and melt-in-your-mouth tender, thanks to the slow cooker or Instant Pot. I season the beef with bold Mediterranean spices, then pile it into warm pita bread with fresh toppings and creamy tzatziki. It’s a fuss-free, hands-off recipe that brings a taste of Greece right into my kitchen.

Why I Love This Recipe

I love this recipe because it’s incredibly easy to make and delivers big on flavor. The beef turns out so juicy and tender after slow cooking or pressure cooking, and the Greek seasoning blend gives it that classic gyro taste. I can set it and forget it in the slow cooker or whip it up fast in the Instant Pot when I’m short on time. Either way, it’s a win for my weeknight dinner rotation or casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast or flank steak

• Olive oil

• Onion, thinly sliced

• Garlic, minced

• Beef broth or water

• Red wine vinegar

• Lemon juice

• Dried oregano

• Ground cumin

• Paprika

• Salt and pepper

• Pita bread or flatbreads for serving

• Tzatziki sauce

• Toppings like sliced cucumber, tomato, red onion, lettuce, and feta cheese

Directions

For the Slow Cooker:

1. I start by trimming and slicing the beef into thick strips.

2. In a skillet, I quickly sear the beef in olive oil just to brown the edges—it’s optional but adds great flavor.

3. I transfer the beef to the slow cooker, then add sliced onion, garlic, broth, vinegar, lemon juice, and spices.

4. I cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is fall-apart tender.

5. Once cooked, I shred the beef in the slow cooker and let it soak in the juices for a few more minutes before serving.

For the Instant Pot:

1. I turn on the sauté setting and brown the beef with olive oil.

2. I add the onion, garlic, broth, vinegar, lemon juice, and spices right into the pot.

3. I seal the lid and cook on High Pressure for 45 minutes, followed by a natural release for 10–15 minutes.

4. I shred the beef and stir it back into the cooking liquid.

To serve, I spoon the beef into warm pita bread, top with tzatziki, and load it up with my favorite fresh toppings.

Servings and Timing

This recipe makes about 6 generous servings. For the slow cooker, it takes 7–8 hours on low or 4–5 hours on high. In the Instant Pot, it’s ready in about 1 hour, including pressure build-up and release.

Variations

When I want to change things up, I use lamb or chicken instead of beef for a different spin. I’ve also made this with a spicy harissa-style seasoning instead of the traditional herbs. Sometimes I skip the pita and turn it into a gyro bowl with rice, greens, and all the toppings. And for a vegetarian night, I swap the beef with portobello mushrooms or jackfruit—same seasoning, same bold flavor.

Storage/Reheating

Leftover beef stores well in the fridge for up to 4 days. I keep it in an airtight container with a bit of the cooking liquid to keep it juicy. To reheat, I warm it in a skillet over low heat or microwave it with a splash of broth. It also freezes beautifully—I portion it into bags for quick future meals.

FAQs

Can I use frozen beef in the Instant Pot?

Yes, I’ve used frozen beef before. I just skip the searing and add a few extra minutes to the cook time—usually around 50 minutes total.

What’s the best cut of beef for gyros?

I prefer chuck roast for its rich marbling and tenderness, but flank steak works great too if I want a leaner option.

Do I need to sear the meat first?

Searing adds flavor, especially in the Instant Pot, but I’ve skipped it when in a rush and it still tastes delicious.

What’s a good substitute for tzatziki?

If I’m out of tzatziki, I use plain Greek yogurt mixed with lemon juice, garlic, and dill. It gives a similar cool, creamy vibe.

Can I make this ahead of time?

Definitely. I often cook the beef a day in advance, then reheat it gently and serve with fresh toppings when I’m ready to eat.

Conclusion

These slow cooker or Instant Pot beef gyros are my answer to easy, flavorful dinners with minimal effort. The beef is juicy, the spices are bold, and the toppings add the perfect crunch and freshness. Whether I’m cooking for the family or meal-prepping for the week, this recipe never disappoints.

Tender Beef Gyros Made Easy in the Slow Cooker or Instant Pot

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 45 min (IP) or 7–8 hrs (SC)
• Total Time: 1 hour (IP) or up to 8 hours (SC)
• Yield: 6 servings
• Category: Main Course, Dinner, Sandwiches/Wraps
• Method: Slow Cooker, Pressure Cooker (Instant Pot), Shredded
• Cuisine: Greek, Mediterranean-Inspired
• Diet: Gluten Free

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Description

These Beef Gyros are juicy, tender, and bursting with bold Mediterranean flavor. Made effortlessly in the slow cooker or Instant Pot, the beef is seasoned with classic Greek herbs and spices, then piled into warm pita with creamy tzatziki and fresh toppings. Whether you’re looking for a hands-off weeknight meal or an easy crowd-pleaser, this recipe brings the taste of Greece to your table—without the fuss.

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Ingredients

• 2 to 2.5 lbs beef chuck roast or flank steak, trimmed and sliced
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• ¾ cup beef broth or water
• 2 tbsp red wine vinegar
• Juice of 1 lemon
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste
• Pita bread or flatbreads, for serving
• Tzatziki sauce, for topping
• Fresh toppings: sliced cucumber, tomato, red onion, shredded lettuce, crumbled feta cheese

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Instructions

Slow Cooker Method:

1. Sear sliced beef in olive oil over medium-high heat (optional for added flavor).

2. Add beef, onion, garlic, broth, vinegar, lemon juice, and spices to the slow cooker.

3. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until tender.

4. Shred beef in the juices before serving.

Instant Pot Method:

1. Using the Sauté setting, brown beef in olive oil.

2. Add onion, garlic, broth, vinegar, lemon juice, and spices.

3. Seal the lid and cook on High Pressure for 45 minutes, followed by 10–15 minute natural release.

4. Shred beef and stir it into the juices.

To Serve:

• Spoon shredded beef into warm pita bread.

• Add tzatziki and your favorite toppings.

• Serve immediately.

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Notes

• Chuck roast is ideal for slow cooking due to its marbling, but flank steak is a leaner option.
• Make ahead and reheat with a splash of broth for juicy leftovers.
• Great served as gyro bowls over rice or salad for a low-carb option.
• Try lamb, chicken, jackfruit, or portobello for variations.
• Searing is optional but adds a richer flavor, especially in the Instant Pot.