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Greek Potroast

Greek Style Potroast


A deliciously tender fall-apart potroast with


  • 23 lb boneless chuck roast
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon marjoram
  • 1 tablespoon dried basil
  • 1 tablespoon oregano
  • 1 teaspoon dill
  • 1 small onion, peeled, cut in half and sliced thinly
  • 5 cloves garlic
  • 1/2 cup sun dried tomatoes packed in oil, lightly drained
  • 1 cup beef broth
  • 1 teaspoon red wine vinegar

Optional for serving

  • warm pita bread
  • hummus
  • chopped cucumbers
  • chopped tomato
  • crumbled feta cheese
  • Greek Dressing or Tzatziki


  1. Trim any excess fat from roast and slice into 1-inch slices. Combine spices (salt through dill) in a small bowl. Drizzle meat with 1 tablespoon of oil from the jar of sun-dried tomatoes and then sprinkle with spice mix, rubbing in all over.
  2. If using a pressure cooker, turn on to saute mode, (or place on stove top) to medium heat. Once hot, add another 1 tablespoon oil from tomato jar and add onion. Cook for 4-5 minutes, until tender and then add garlic and saute for about 30 seconds. Nestle beef into pot and place some of the onions on top of it. Add tomatoes and pour beef broth in.
  3. Secure lid on top and cook on high pressure for 30 minutes. Let rest for 10 minutes and then release steam from pot and remove lid.
  4. Use tongs to remove meat and place on a cutting board. Pour all pan juices into a fat separator (or if you don’t have one simply let juices settle in pan and skim off any fat with a ladle.) Gently break up meat into chunks and place back in pan. Pour as much of the juices back into pan as desired. Add vinegar and toss. If you like, season with additional salt and pepper.
  5. Serving suggestion: We love this served with thick warm grilled pita bread. Add some meat, crumbled feta, diced cucumbers, and Tzatziki sauce or a Greek salad dressing. It’s also great over rice with those same toppings.


  • To prepare in slowcooker: Don’t slice your meat, leave roast whole. If you like, you saute the onions and garlic in a skillet first, or simply add everything to the slowcooker. Cook on low for 8-10 hours (preferred) or high for 6-8.