It’s a warm, comforting potroast, but with a twist of Greek flavors. We love these served like Gyros, in warm grilled pita bread, but it’s just as great served with rice and vegetables.
A pressure cooker will cut down the cooking time of a roast considerably, from the normal 8+ hours in a slowcooker down to about an hour. But if you want it even quicker, like I usually do, the trick is to cut the roast into thick slices. With this method, it takes 30 minutes cook time, plus a little rest. Time aside, I actually prefer this method because I feel like the seasonings and flavorings get into the meat better. When it comes to the actual meat- I am loyally devoted to the boneless chuck roast. It’s a cut with more marbling, so you’ll need to remove some of the fat after it’s cooked, but because of that fat, you get a super tender, fall-apart roast every single time. I’m mixing up a Greek spice mix here with oregano, basil, marjoram, and dill, among other things. If you have a favorite store-bought Greek mix, feel free to use it!
One little trick here, to infuse more flavor, is instead of using a bottle of olive or vegetable oil here, I use the olive oil directly from the bottle of sun-dried tomatoes we’ll use in the recipe. I drizzle this in my Instant Pot on saute mode and cook up some onions and garlic.
You’ll drizzle a little more directly onto the meat and then sprinkle that spice mix on and then tuck it in with the onions and garlic. Add some sun-dried tomatoes on top and a little beef broth and you’re good to go.
See all that good stuff in there? I take out any pieces of fat, and add the rest back in with the meat. That’s a whole lot of good stuff right there.
Pour the juices back over the meat and then adjust seasonings if necessary. You can add more salt and pepper. And I often give it another little shot of seasoning at this point as well if it needs it (prepared Greek seasoning, or just a little more oregano, basil, and dill.) You could also pour those juices in a pan and thicken with cornstarch to make a gravy, or use this gravy tutorial.
You can serve this over rice or with vegetables, but our favorite is on warm thick pita bread.
Not pita pockets, but rather the pita flat bread. It feels kind of thick and dry at first, but simply brush with olive oil and pop in a hot saute pan or grill pan and in just seconds it’s soft and amazing. Naan style flatbreads are great, too.
This is amazing served with fresh Tzatziki, but if you need something quick and easy, a Greek salad dressing will do. Litehouse makes a Greek Yogurt dip that I like even better than this dressing- it’s usually sitting right next to it in the produce section of the grocery store, so there’s one to try out if you don’t want to make your own sauce.
Spread a little hummus on your pita, then add meat and toppings like chopped tomato and cucumber, crumbled feta, and tzatziki.
