- 1 T. olive oil
- 1 medium onion, sliced
- 4 cloves garlic, crushed or minced
- 1/2 cup water or beef broth (I used water)
- juice of 1/2 lemon
- 2 T. apple cider vinegar
- 1 1/2 to 2 pound beef chuck roast, sliced thin
- 3 t. Greek seasoning or dried oregano
- 1 t. salt
- 1/4 t. pepper
- Push saute setting on Instant Pot; once hot add olive oil and onion. Cook for 2 to 3 minutes or until soft. Add garlic and cook for 1 minute. Turn saute setting off.
- Add remaining ingredients and stir.
- Set Instant Pot on Manual, High Pressure for 30 minutes, and let pressure release naturally (NPR) for 15 minutes.
- Remove meat with a slotted spoon. Serve immediately or place meat on a baking sheet until ready to eat; reheat meat in a 375-degree oven for 10 minutes (which removes some of the moisture from the meat and results in a more desirable texture).
Gyros (BTW, the closest correct Americanized pronunciation is “yee-ros,” most definitely NOT “jy-ros”) are traditionally made on a vertical rotisserie with beef, lamb, chicken or pork. This recipe for gyro meat is not traditional, but it is an easy version with similar Greek flavors. You can serve it in a pita with lettuce or tomato, or over a lighter Greek salad topped with homemade tzatziki (Greek yogurt sauce and dip).