Greek Gyro Bowls
published Thursday, October 15, 2020
Combine salt, black pepper, cumin, oregano, and garlic in bowl.
Trim excess fat from Certified Angus Beef Boneless Chuck Roast. Rub spice mixture on both sides of beef.
Instant Pot Instructions: • Turn on Saute Setting on Instant Pot. • Add 2 Tbps olive oil. • Sear all sides of the beef for about 1-2 minutes, until well browned. Remove to a plate. • Turn off the saute setting. • Place onions in bottom of Instant Pot. • Place beef on top. • Add beef broth to cover the beef about 3/4 of the way, around 3 cups but at least 1.5 cups. • Place lid on and set valve to seal. • Pressure cook on High for 1 hour 40 minutes. • Let the pressure cooker release naturally for 10-15 minutes
Slow Cooker Instructions: • Heat 2 Tbsp olive oil in a heavy bottom skillet over medium heat. • Brown beef on all sides for about 1-2 minutes, until well browned. Remove to a plate. • Spray slow cooker with cooking spray. • Place onions in bottom of slow cooker. • Place beef on top of onions. • Add beef broth to cover the beef about 3/4 of the way, around 3 cups. • Cover with lid. • Cook on High heat for 4 hours or on Low heat for 8 hours.
Remove beef to cutting board and let rest for 5 minutes. Shred with a fork.
Prepare couscous or rice as directed. Place couscous or rice in bottom of each individual serving bowl, about 1 cup each.
Top the couscous or rice with shredded beef, sliced cucumbers, sliced grape tomatoes, hummus, sliced red onion, Kalamata olives, feta cheese, and Tzatziki sauce, as desired.
Prepare Tzatziki by combining 1 cup Greek yogurt, juice from 1/2 lemon, zest for 1/2 lemon, 1/2 cup (about 1/4 seedless cucumber) chopped and peeled cucumber, 2 Tbsp fresh dill minced, and 2 gloves garlic mined. Refrigerate covered for 1 hour before serving.