Greek Style Shredded Beef Gyros

 
 
 

Serves: 4-6

 

Prep Time: 15 minutes

Crockpot: 4+ hours on high or 8+ hours on low

Instant Pot: 60 minutes (natural pressure release)

Cut: Five Marys chuck roast, round roast, or cross rib roast

 
 

 
 

Ingredients

  • 3-4 pounds Five Marys chuck roast, round roast, or cross rib roast

  • 2 tablespoons olive oil

  • 2 cloves garlic, smashed

  • 1 onion, sliced

  • 1/2 teaspoons dried oregano

  • Pinch of red pepper flakes

  • 2-3 tablespoons lemon juice

  • 2 tablespoons fresh chopped oregano

  • Kosher salt and pepper to taste

 
 

 
 

Instructions

  1. Put all ingredients in either your instant pot or slow cooker.

  2. For the instant pot, set to 60 minutes on the meat/stew setting. For the slow cooker, set to high for 4 hours or to low for 8 hours.

  3. Shred the meat with a fork when it is tender. Leave the shredded meat sitting in the juices.

  4. Lay the tender Greek style beef into pita or flatbread and dress with tzatziki sauce, lettuce, tomatoes, onions, and pepperoncini.

Enjoy!

 
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Mary’s Chimichurri

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Autumn Beef Stew with Parmesan Pesto