Greek Potroast

2-3 lb boneless chuck roast
2 tsp kosher salt
1/2 tsp pepper
1/2 tsp marjorum
1 tbs dried basil
1 tbs dried oregano
1 tsp dill
1 small onion, thinly sliced
5 cloves garlic
1/2 c sundried tomatoes, packed in oil, lightly drained
1 c beef broth
1 tsp red wine vinegar

Serve with:
toaster size naan
hummus
chopped cucumber
chopped tomatoes
Tzatziki


Combine spices and herbs in a small bowl.  Trim excess fat off the roast, slice into one-inch slices.  Drizzle 1 tbs of oil from the jar of sun-dried tomatoes onto the meat and rub spices all over.  Using sauté mode and another tablespoon of tomato oil, sauté onions in the instant pot, once they're soft add garlic and continue cooking for another 30 seconds.  Nestle meat into the pot, placing onions on top and then tomatoes on top of that.  Pour in beef broth over all, secure lid and pressure cook on high for 30 minutes.  Let rest for 10 minutes and then manually release pressure.

Use tongs to remove meat and place on a cutting board.  Let juices settle and skim fat off.  Shred beef and add back to crock pot.  Add vinegar and toss.  Season with salt and pepper if you like. 

Serve in warm pita bread (toaster size naan works great!) with crumbled feta, diced cucumber and tomato with Tzatziki.


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