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.
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
Instructions
Slow Cooker Method:
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Sear sliced beef in olive oil over medium-high heat (optional for added flavor).
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Add beef, onion, garlic, broth, vinegar, lemon juice, and spices to the slow cooker.
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Cover and cook on Low for 7–8 hours or High for 4–5 hours, until tender.
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Shred beef in the juices before serving.
Instant Pot Method:
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Using the Sauté setting, brown beef in olive oil.
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Add onion, garlic, broth, vinegar, lemon juice, and spices.
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Seal the lid and cook on High Pressure for 45 minutes, followed by 10–15 minute natural release.
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Shred beef and stir it into the juices.
To Serve:
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Spoon shredded beef into warm pita bread.
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Add tzatziki and your favorite toppings.
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Serve immediately.
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.
