Ingredients
Beef and Seasoning
- 2 to 2.5 pounds chuck roast
- 2 teaspoons kosher salt
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 3 garlic cloves (whole)
- 1/2 sliced red onion
- 1/4 cup beef broth
- 1 lemon (halved for juice)
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 large cucumber, sliced
- 1/2 teaspoon kosher salt
- 3 garlic cloves (for sauce)
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- Big pinch of salt
To Serve
- Pitas, rice, farro, or another grain
- Chopped cucumber
- Diced tomatoes
- Kalamata olives
- Pickled red onions
Instructions
- Prepare the Beef: Cut the chuck roast into 4 large pieces and pat dry with paper towels to ensure better browning.
- Mix the Spices: In a small bowl, combine kosher salt, dried parsley, oregano, freshly ground pepper, garlic powder, onion powder, dried dill, dried rosemary, and red pepper flakes to create the seasoning blend.
- Season the Beef: Evenly spread the spice mixture onto all sides of each beef piece, ensuring thorough coverage for maximum flavor.
- Sear the Beef: Set your 6-quart Instant Pot to the ‘sauté’ mode and heat the olive oil. Once hot, add two beef pieces at a time, searing each side for about 1½ to 2 minutes until nicely browned. Remove and repeat with remaining pieces. Turn off sauté mode after all have been seared.
- Pressure Cook: Place all the seared beef pieces back into the Instant Pot along with whole garlic cloves and sliced red onion. Pour beef broth over the top. Seal the lid and set the Instant Pot to high pressure for 60 minutes. After cooking, allow for a natural pressure release for 15 minutes before opening.
- Shred the Meat: Remove the cooked beef and shred or slice it as preferred. Add some of the cooking liquid back on top for moisture and squeeze half a lemon over the meat for brightness.
- Make Tzatziki Sauce: While beef cooks, combine Greek yogurt, sliced cucumber, kosher salt, garlic cloves, white vinegar, lemon juice, and a big pinch of salt in a food processor or blender. Process until smooth and place in the refrigerator to chill for at least 30 minutes.
- Serve: Assemble your gyros by serving the beef in warm pitas, or over rice, farro, quinoa, or salad. Add chopped cucumber, diced tomatoes, kalamata olives, pickled red onions, and a generous dollop of homemade tzatziki on top.
Notes
- For best results, use a well-marbled chuck roast for tender, juicy beef.
- You can prepare the tzatziki sauce a day ahead to allow flavors to meld better.
- If you prefer a spicier gyro, increase the red pepper flakes slightly.
- Leftover beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- Feel free to customize toppings to your liking, such as adding fresh herbs or different pickled vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mediterranean
- Diet: Halal
