Pot Roast Gyros
Pot Roast Gyros combine tender, slow-cooked beef with fresh vegetables and creamy sauce wrapped in warm pita bread. This flavorful fusion dish is hearty, satisfying, and perfect for an easy crowd-pleasing meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
- beef chuck roast
- olive oil
- garlic, minced
- onion, sliced
- beef broth
- lemon juice
- oregano
- paprika
- salt
- black pepper
- pita bread
- tomatoes, chopped
- cucumber, sliced
- red onion, thinly sliced
- plain yogurt
- fresh dill
- tzatziki sauce
Instructions
- Heat olive oil in a large skillet over medium-high heat and sear the beef chuck roast on all sides until browned.
- Transfer the roast to a slow cooker or roasting dish. Add garlic, onion, beef broth, lemon juice, oregano, paprika, salt, and pepper.
- Cook on low for 7–8 hours or until the beef is fork-tender and easy to shred.
- Remove the beef and shred it using two forks, then return it to the juices to keep it moist and flavorful.
- Warm the pita bread in a skillet or oven until soft and pliable.
- Assemble the gyros by filling each pita with shredded beef, tomatoes, cucumber, and red onion.
- Top with yogurt, fresh dill, or tzatziki sauce.
- Serve immediately while warm.
Notes
- Use lamb instead of beef for a more traditional gyro variation.
- Add feta cheese for extra tangy flavor.
- Include lettuce or cabbage for added crunch.
- Store beef separately from toppings for best freshness.
- Freeze leftover beef for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
Find it online: https://thefamilycooking.com/pot-roast-gyros-2/
