Beef Gyros (Slow Cooker or Instant Pot)

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• 3 pounds beef chuck roast (, sliced into thin quarter inch strips)
  Ingredient note

  Source: 3 pounds beef chuck roast (, sliced into thin quarter inch strips)
• 3/4 teaspoon + As Needed salt
  Ingredient note

  Source: 3/4 teaspoon salt; Source seasoning: salt and freshly ground black pepper (to taste)
• 1/2 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1/2 teaspoon freshly ground black pepper
• 3 Tablespoons + 1 Tablespoon olive oil
  Ingredient note

  Source: 3 Tablespoons olive oil; Source: 1 Tablespoon olive oil
• 2 1/2 teaspoons garlic powder
  Ingredient note

  Source: 2 1/2 teaspoons garlic powder
• 2 teaspoons Dried oregano
  Ingredient note

  Source: 2 teaspoons Dried oregano
• 1 teaspoon ground cumin
  Ingredient note

  Source: 1 teaspoon ground cumin
• 1 teaspoon dried thyme
  Ingredient note

  Source: 1 teaspoon dried thyme
• 2 Tablespoons + 1 Tablespoon fresh lemon juice
  Ingredient note

  Source: 2 Tablespoons fresh lemon juice; Source: 1 Tablespoon fresh lemon juice
• 5 each soft pitas
  Ingredient note

  Source: 5 soft pitas
• 5 each lettuce leaves
  Ingredient note

  Source: 5 lettuce leaves
• 1 cup cherry tomatoes (, halved)
  Ingredient note

  Source: 1 cup cherry tomatoes (, halved)
• 1/4 each of a red onion (thinly sliced)
  Ingredient note

  Source: 1/4 of a red onion (thinly sliced)
• 1 each English cucumber (, sliced, and then halved)
  Ingredient note

  Source: 1 English cucumber (, sliced, and then halved)
• 1 cup plain Greek yogurt
  Ingredient note

  Source: 1 cup plain Greek yogurt
• 1 clove garlic (, finely minced)
  Ingredient note

  Source: 1 clove garlic (, finely minced)
• 1 teaspoon red wine vinegar
  Ingredient note

  Source: 1 teaspoon red wine vinegar
• 1 teaspoon dried dill weed
  Ingredient note

  Source: 1 teaspoon dried dill weed
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and freshly ground black pepper (to taste)

1. For the Tzatziki Sauce: Combine all ingredients and stir well. Refrigerate until ready to serve.
2. Remove any large pieces of fat from the beef roast and then slice the meat into thin, 1/4 inch strips. Place in the bottom of the slow cooker.
3. In a small bowl combine the olive oil, garlic powder, oregano, cumin, thyme, lemon juice, salt, and pepper. Pour over meat. Cover and cook on LOW for 6 hours or until beef is tender.
4. Add a lettuce leaf to a pita. Top with meat, tomatoes, cucumber, onion and tzatziki sauce.
5. Remove any large pieces of fat from the beef roast and then slice the meat into thin, 1/4 inch strips. Place in Instant pot.
6. In a small bowl combine 1/3 cup of WATER, olive oil, garlic powder, oregano, cumin, thyme, lemon juice, and salt and pepper. Pour over meat.
7. Cover and turn the valve to "sealing." Press "manual" or high pressure, and set the timer for 30 minutes.
8. After the timer beeps allow the instant pot to rest for 15 minutes before releasing any of the pressure. Remove the lid, taste, and add additional seasonings if needed.
9. Add a lettuce leaf to a pita. Top with meat, tomatoes, cucumber, onion and tzatziki sauce.