A chuck roast is slow-cooked to a tender, flavorful perfection for the best-tasting slow cooker beef gyros. Topped with traditional veggies and packed into soft pita bread, these gyros will become a new family favorite. Don’t forget to pair it with a side of creamy tzatziki sauce.
Who knew that you could make gyros from shredded beef in the crockpot! We also love Mexican Shredded Beef and Italian Shredded Beef.
Why this recipe works
If you’re looking for a meal that can be ready when you are but doesn’t require you to stand over a hot stove or oven, this gyros recipe is the answer. Most recipes suggest searing the roast before putting it in the slow cooker, but we skip that step with our beef gyro recipe and still come out with the most tender, pull-apart beef roast you’ve ever had.
This recipe is also ideal if you’re feeding a large family. Because the gyros can technically be a meal by itself, adding a side could be optional yet simple to do.
Recipe Ingredients
- Chuck Roast: look for a meaty 3-4 pound beef chuck roast, which will later be cut into 2-3 inch chunks for cooking.
- Vegetables: red onion is sliced and used to help cook the perfect roast, while romaine lettuce, cucumber, and tomato will be sliced and diced to create fresh and crunchy toppings.
- Herbs & Spice: dill weed is used for garnishing, while salt, black pepper, oregano, and garlic are added to flavor the roast.
- Tzatziki Sauce: the traditional Greek sauce that pairs perfectly with beef gyros. I find this near the salad mixes at the store (refrigerated). Or you can make your homemade tzatziki sauce with greek yogurt.
- Gree Style Pita Bread: used to sandwich everything together and can be left as-is or slightly charred.
- Lemon: the lemon juice can be an optional garnish to the tzatziki sauce and/or lightly squeezed on top of the gyro for a tangy finish.
Step-by-Step Directions
Step One – Slice the onion and lay it in the crockpot over an olive oil-covered bottom.
Step Two – Add the quartered chuck roast pieces on top of the sliced red onion.
Step Three – Cover the meat with salt, pepper, oregano, and minced garlic. Cook on LOW for 8 hours.
Step Four – When cooking time is complete, shred the meat with two forks and serve.
How to serve
- Traditional: traditional gyros are made with pita bread, a scoop of gyro meat, and topped with sliced tomatoes, red onions, and a nice helping of tzatziki sauce.
- Add Extra Toppings: other toppings that pair well with beef gyros are chopped romaine lettuce, diced tomatoes, cucumbers, red onion, and fresh dill.
- Side Suggestions: although the gyros can be the main course, make this a more hearty meal by pairing the gyros with a classic Greek salad, french fries, or a chilled pasta salad.
Recipe FAQs
Brush both sides of the pita bread with olive oil (spraying with cooking spray works too). Place it in a skillet over medium-low heat and “cook” on each side for 10-15 seconds.
Any leftovers can be stored in an airtight container and kept in the refrigerator for up to five days or in the freezer for up to three months. Use it to make more gyros later or make something entirely new like beef tacos or shredded beef salad.
Yes! Another go-to option for a recipe like this is the flank steak. You can also fully substitute the meat altogether and use chicken to make a chicken gyro or lamb to make lamb gyros.
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Slow Cooker Beef Gyros
Equipment Needed:
Ingredients:
For the beef:
- 2 Tbsp. olive oil
- 1 red onion sliced
- 3-4 lbs. beef chuck roast cut into 2 to 3 inch chunks
- 4 cloves garlic minced
- 2 lemons juiced
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
For the gyros:
- 8 greek-style pitas
- diced red onion
- diced tomatoes
- diced cucumber
- shredded lettuce
- tzatziki sauce
Instructions:
- Drizzle the olive oil into the bottom of the slow cooker. Place the red onions over the olive oil.
- Arrange the roast over the onions. Drop the garlic over the roast and season the pieces with the lemon juice, oregano, salt, and black pepper.
- Place the lid over the slow cooker and cook on low for 8 hours.
- Remove the lid and shred the beef with two forks.
- Warm the pita breads if desired (char them slightly). Serve the beef with a slotted spoon over pitas. Top as desired with onion, tomatoes, cucumber, lettuce, and tzatziki sauce.
How to Video:
Sarah’s Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How long would this take on high? I have precut chuck roast (2”ish$” cubes)
I would guess 3.5 hours on high.
We just had this for dinner and it was great! Everyone loved it. Fab flavour and so easy- I just put it on this morning before the school run and it was ready for when we wanted it. We serves it as recommended and it was delicious. Thanks for such a great recipe!
Hi Sarah
Just a question before I make it. Do we add some liquid at the start of the slow cooking?
Love your recipes.
Regards
David
Hervey Bay, Queensland, Australia
No, the lemon juice will be enough to get it started and the roast will create its own juices.