Quick, easy, and delicious!!
Greek Style Potroast Pitas
- 2-3 lb boneless chuck roast
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp marjoram
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp dill
- 1 small onion, peeled and sliced thin
- 2 tsp minced garlic
- 1/2 cup sundried tomatoes packed in oil
- 1 cup beef broth
- 1 tsp red wine vinegar
In a small bowl combine salt, pepper, marjoram, basil, oregano, and dill. Slice meat into 1-inch slices. Drizzle meat with a little oil from the sundried tomato jar, then sprinkle the spice mix over the meat and gently rub each piece to evenly distribute the spices.
In a pressure cooker, turn to saute mode. Once hot add 1 tbsp oil and add the onion. Cook for 4 minutes or until tender. Add garlic and saute for an additional 1 minute. Nestle to beef into the pot and place some of the onions on top. Add tomatoes and pour the beef broth in.
Secure lid and cook on high pressure for 30 minutes. Let rest 10 minutes and then release the steam from the pot.
Using tongs remove the meat and place it onto a rimmed baking pan. Gently break up the meat into chunks. Add as much of the remaining sauce as you would like to meat. I usually add about 1/2 cup.
Serving suggestions:
- Warm pita
- hummus
- chopped cucumbers
- chopped tomato
- crumbled feta cheese
- Tzatziki (Click here for my favorite tzatziki recipe)
