I perfected a Greek Beef Gyros Recipe for the slow cooker or Instant Pot, topped with bright homemade tzatziki and layered with crisp vegetables for a surprising twist.

Jump to Recipe

And I love how a beef chuck roast can turn a regular dinner into something proudly shareable. I make gyros that are bold, a touch messy, and crowned with a tzatziki made from plain full fat Greek yogurt, it’s fresh not heavy.

Whether you want an Instant Pot Beef Recipe for fast weeknights, or a weekend spread that begs for Gyros Toppings, this one shows up with big flavor and almost zero fuss. I mess up sometimes, sure, but the char and the tang usually fix my mistakes and you end up smiling, trust me.

Ingredients

Print Recipe (No Advertisments)

Beef: rich in protein and iron, filling, adds savory depth to gyros
Garlic: pungent, gives aromatic punch, may support immunity, few calories
Lemon juice: bright acidic tang balances richness, adds vitamin C and zip
Dried oregano: earthy herbal note, classic Mediterranean flavor, has antioxidants
Greek yogurt: creamy tangy high in protein, makes sauce rich and cool
Cucumber: crisp watery crunch, low calorie, adds fresh cooling contrast
Pita: wraps fillings, adds carbs for energy, soft chew holds juices
Feta cheese: salty tang, adds creaminess and bright savory notes in small amounts

Ingredient Quantities

2 to 3 lb beef chuck roast or top round

6 garlic cloves

1/4 cup olive oil

1/3 cup fresh lemon juice

2 tbsp red wine vinegar

1 cup low sodium beef broth

2 tsp dried oregano

1 tsp dried thyme

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1/4 tsp ground cinnamon

1 tsp onion powder

2 tsp kosher salt

1 tsp black pepper

1 cup plain full fat Greek yogurt

1 small English cucumber about 6 oz

2 tbsp fresh dill chopped

1 tbsp olive oil

6 to 8 pita pockets or flatbreads

2 medium tomatoes

1 small red onion

1 cup shredded romaine lettuce

1/2 cup crumbled feta (optional)

2 tbsp fresh parsley chopped

How to Make this

Print Recipe (No Advertisments)

1. Mince 4 of the garlic cloves and set 2 cloves aside for the tzatziki. In a bowl whisk together the minced garlic, 1/4 cup olive oil, 1/3 cup fresh lemon juice, 2 tbsp red wine vinegar, 1 cup low sodium beef broth, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, 1 tsp onion powder, 2 tsp kosher salt and 1 tsp black pepper. Rub this all over the 2 to 3 lb beef chuck roast or top round and marinate in the fridge at least 1 hour or up to overnight.

2. Optional but recommended: heat a little oil in a hot skillet and brown the roast on all sides, 2 to 3 minutes per side, to lock in flavor. You can skip this if you are rushed.

3. Cook the beef: Slow cooker method: put the roast and any leftover marinade into the slow cooker and cook on low 8 hours or on high 4 to 5 hours until fork tender. Instant Pot method: sear in the Instant Pot on Sauté then add the marinade, seal and cook on high pressure 60 minutes with a natural pressure release of 15 minutes.

4. Remove the beef and let rest 10 minutes, then shred with two forks or slice thinly against the grain and pull into pieces. Skim off excess fat from the cooking liquid, then pour the juices into a skillet and simmer a few minutes to concentrate if you want saucier meat. Toss shredded beef in a little of those juices.

5. Make the tzatziki: grate the small English cucumber, squeeze out as much water as you can with a towel or cheesecloth. Mince the 2 reserved garlic cloves and stir into 1 cup plain full fat Greek yogurt with the drained cucumber, 2 tbsp chopped fresh dill, 1 tbsp olive oil and a little black pepper. Taste and adjust, refrigerate while you finish everything else.

6. Prep toppings: thinly slice 2 medium tomatoes and 1 small red onion, shred about 1 cup romaine lettuce, crumble 1/2 cup feta if using, and chop 2 tbsp fresh parsley.

7. Warm 6 to 8 pitas or flatbreads in a dry skillet 30 to 60 seconds per side or wrap in foil and heat in a 350°F oven 5 to 8 minutes. Warm bread makes them fold without cracking.

8. Build the gyros: open a pita, layer shredded romaine, a generous pile of shredded beef, a few spoonfuls of tzatziki, tomato slices, red onion, and feta if using. Sprinkle with chopped parsley and a little extra black pepper or a squeeze of lemon if you want.

9. Serve immediately with extra pan juices on the side for dipping or to spoon over the gyros. Leftover beef reheats great in a skillet to crisp the edges and tastes even better the next day.

Equipment Needed

1. Chef’s knife, for mincing garlic and slicing roast and veggies
2. Sturdy cutting board
3. Mixing bowls (at least 2) for the marinade and tzatziki
4. Measuring cups and spoons plus a whisk
5. Heavy skillet or cast iron pan for searing and reducing pan juices
6. Slow cooker or Instant Pot (pick one depending how you want to cook it)
7. Box grater or microplane for the cucumber
8. Clean kitchen towel or cheesecloth to squeeze the cucumber dry
9. Tongs and two forks for handling and shredding the beef
10. Fine mesh strainer or fat separator and a spoon or ladle for skimming / serving juices

FAQ

Q: What cut of beef should I use and can I swap it out?
A: Chuck roast or top round are both great. Top round is leaner and slices like deli meat, chuck is fattier and more forgiving so it stays juicy. You can also use flank or skirt steak but cook times change.

Q: How long do I need to marinate the beef?
A: Aim for at least 4 hours, overnight is best for flavor. Don’t marinate more than 24 hours since the lemon can start to break down the meat too much.

Q: How do I get those thin, gyro style slices?
A: Chill the cooked roast in the fridge for 30 to 45 minutes until slightly firm, then slice very thinly against the grain with a sharp knife. That makes the meat tender and easy to shred.

Q: What cooking methods work and how long do they take?
A: For top round roast: oven at 325 F about 60 to 90 min for medium rare (use a thermometer, 125 to 130 F then rest). For chuck: braise or slow roast low and slow 3 to 4 hours until fork tender (195 to 205 F internal for pull apart). Slow cooker: 6 to 8 hours on low. Finish under the broiler or in a hot pan to get crispy edges if you want.

Q: How do I make a non watery tzatziki?
A: Grate the cucumber, sprinkle a little salt, let sit 10 minutes then squeeze out the water in a towel or cheesecloth. Use full fat Greek yogurt, minced garlic, lemon juice, dill and a bit of olive oil. Chill 30 minutes so flavors meld.

Q: How should I store and reheat leftovers?
A: Keep meat and sauce separate in airtight containers 3 to 4 days in the fridge. Freeze beef up to 3 months. Reheat the meat gently with a splash of beef broth in a covered pan or wrap in foil and warm in a 300 F oven so it stays moist. Microwave works in a pinch but can dry it out.

Beef Gyros Recipe Substitutions and Variations

Beef chuck roast or top round: swap with boneless lamb shoulder or leg for a more authentic gyro taste, or use pork shoulder for fattier, richer slices, or boneless chicken thighs if you want faster cooking (adjust time, chicken needs a lot less).
6 garlic cloves: use 3 tsp jarred minced garlic (1 clove ≈ 1/2 tsp) or 3/4 tsp garlic powder (1 clove ≈ 1/8 tsp) — both work fine if you don’t have fresh.
1 cup plain full fat Greek yogurt: substitute full fat sour cream or labneh 1:1, or use thickened plain yogurt (strain regular yogurt in a cheesecloth), or for dairy free try an unsweetened coconut yogurt.
1 small English cucumber (about 6 oz): use 2 Persian cucumbers, or 1 small zucchini grated and very well drained (milder, less watery), or grab 1/2 cup store bought tzatziki to save time.

Pro Tips

– Marinate longer when you can. If you have the time marinate overnight and poke a few small slits in the roast so the flavors actually get in. Bring the meat out of the fridge 30 to 45 minutes before searing so it browns instead of steaming.

– Don’t skip the sear. Get a good brown crust in a hot pan, dont crowd the skillet, and reserve those browned bits. After cooking reduce the juices in a skillet, skim excess fat, then toss the shredded beef in some of that concentrated jus so it stays juicy and flavorful.

– Tzatziki needs time and proper draining. Salt the grated cucumber and squeeze it out with a towel or cheesecloth until almost bone dry, or the sauce gets watery. Start with one clove of garlic, taste, then add the second if needed, because raw garlic can overpower it.

– Warm and finish smart. Heat pitas so they bend without cracking, and reheat leftovers in a skillet to crisp edges for texture. When slicing the roast go against the grain or chill it briefly for cleaner, thinner slices; either way toss slices with a little pan jus to keep them tender.

Beef Gyros Recipe

Recipe by James Level

0.0 from 0 votes

I perfected a Greek Beef Gyros Recipe for the slow cooker or Instant Pot, topped with bright homemade tzatziki and layered with crisp vegetables for a surprising twist.

Servings

servings

Calories

870

kcal

Equipment: 1. Chef’s knife, for mincing garlic and slicing roast and veggies
2. Sturdy cutting board
3. Mixing bowls (at least 2) for the marinade and tzatziki
4. Measuring cups and spoons plus a whisk
5. Heavy skillet or cast iron pan for searing and reducing pan juices
6. Slow cooker or Instant Pot (pick one depending how you want to cook it)
7. Box grater or microplane for the cucumber
8. Clean kitchen towel or cheesecloth to squeeze the cucumber dry
9. Tongs and two forks for handling and shredding the beef
10. Fine mesh strainer or fat separator and a spoon or ladle for skimming / serving juices

Ingredients

2 to 3 lb beef chuck roast or top round
6 garlic cloves
1/4 cup olive oil
1/3 cup fresh lemon juice
2 tbsp red wine vinegar
1 cup low sodium beef broth
2 tsp dried oregano
1 tsp dried thyme
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp ground cinnamon
1 tsp onion powder
2 tsp kosher salt
1 tsp black pepper
1 cup plain full fat Greek yogurt
1 small English cucumber about 6 oz
2 tbsp fresh dill chopped
1 tbsp olive oil
6 to 8 pita pockets or flatbreads
2 medium tomatoes
1 small red onion
1 cup shredded romaine lettuce
1/2 cup crumbled feta (optional)
2 tbsp fresh parsley chopped

Directions

Mince 4 of the garlic cloves and set 2 cloves aside for the tzatziki. In a bowl whisk together the minced garlic, 1/4 cup olive oil, 1/3 cup fresh lemon juice, 2 tbsp red wine vinegar, 1 cup low sodium beef broth, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, 1 tsp onion powder, 2 tsp kosher salt and 1 tsp black pepper. Rub this all over the 2 to 3 lb beef chuck roast or top round and marinate in the fridge at least 1 hour or up to overnight.
Optional but recommended: heat a little oil in a hot skillet and brown the roast on all sides, 2 to 3 minutes per side, to lock in flavor. You can skip this if you are rushed.
Cook the beef: Slow cooker method: put the roast and any leftover marinade into the slow cooker and cook on low 8 hours or on high 4 to 5 hours until fork tender. Instant Pot method: sear in the Instant Pot on Sauté then add the marinade, seal and cook on high pressure 60 minutes with a natural pressure release of 15 minutes.
Remove the beef and let rest 10 minutes, then shred with two forks or slice thinly against the grain and pull into pieces. Skim off excess fat from the cooking liquid, then pour the juices into a skillet and simmer a few minutes to concentrate if you want saucier meat. Toss shredded beef in a little of those juices.
Make the tzatziki: grate the small English cucumber, squeeze out as much water as you can with a towel or cheesecloth. Mince the 2 reserved garlic cloves and stir into 1 cup plain full fat Greek yogurt with the drained cucumber, 2 tbsp chopped fresh dill, 1 tbsp olive oil and a little black pepper. Taste and adjust, refrigerate while you finish everything else.
Prep toppings: thinly slice 2 medium tomatoes and 1 small red onion, shred about 1 cup romaine lettuce, crumble 1/2 cup feta if using, and chop 2 tbsp fresh parsley.
Warm 6 to 8 pitas or flatbreads in a dry skillet 30 to 60 seconds per side or wrap in foil and heat in a 350°F oven 5 to 8 minutes. Warm bread makes them fold without cracking.
Build the gyros: open a pita, layer shredded romaine, a generous pile of shredded beef, a few spoonfuls of tzatziki, tomato slices, red onion, and feta if using. Sprinkle with chopped parsley and a little extra black pepper or a squeeze of lemon if you want.
Serve immediately with extra pan juices on the side for dipping or to spoon over the gyros. Leftover beef reheats great in a skillet to crisp the edges and tastes even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 469g
Total number of serves: 6
Calories: 870kcal
Fat: 60.2g
Saturated Fat: 21.2g
Trans Fat: 0.08g
Polyunsaturated: 12g
Monounsaturated: 33g
Cholesterol: 148mg
Sodium: 933mg
Potassium: 781mg
Carbohydrates: 36.7g
Fiber: 3.2g
Sugar: 5.5g
Protein: 60.3g
Vitamin A: 833IU
Vitamin C: 9.5mg
Calcium: 137mg
Iron: 7mg

Beef Gyros Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Beef Gyros Recipe Substitutions and Variations

Pro Tips