Slow Cooker Beef Gyros
Tender, flavorful crockpot beef gyros are slow-cooked with garlic, lemon, and oregano, then served in warm pitas with fresh veggies and creamy tzatziki.
Servings: 8
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.
Video
Notes
How to char pita bread? Brush both sides of the pita bread with olive oil (spraying with cooking spray works too). Place it in a skillet over medium-high heat and "cook" on each side for 10-15 seconds.
How to store: 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.
Nutrition
Calories: 354kcal | Carbohydrates: 5g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 430mg | Potassium: 633mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 4mg
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