Slow Cooker Beef Gyros (Print Version)
# Ingredients:
→ For the beef
01 -
2 tablespoons olive oil
02 -
1 red onion, sliced
03 -
1.4–1.8 kg (3–4 lbs) beef chuck roast, cut into 5–7 cm (2–3 inch) chunks
04 -
4 cloves garlic, minced
05 -
Juice of 2 lemons
06 -
1 teaspoon dried oregano
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
→ For assembly
09 -
8 Greek-style pita breads
10 -
Diced red onion
11 -
Diced tomatoes
12 -
Diced cucumber
13 -
Shredded lettuce
14 -
Tzatziki sauce
# Instructions:
01 -
Drizzle olive oil into the bottom of the slow cooker and evenly distribute the sliced red onion on top.
02 -
Arrange beef chuck pieces over the onions. Scatter minced garlic over the beef and season with lemon juice, dried oregano, salt, and black pepper.
03 -
Cover with the lid and cook on low heat for 8 hours, until the beef is fork-tender.
04 -
Remove the lid and use two forks to shred the beef directly in the cooker.
05 -
If desired, warm pita breads by brushing lightly with olive oil and charring both sides in a skillet over medium-high heat for 10–15 seconds per side.
06 -
Using a slotted spoon, serve shredded beef onto warm pitas. Top with diced onion, tomatoes, cucumber, shredded lettuce, and tzatziki sauce as desired.
# Notes:
01 -
Leftover beef can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.