How to make Slow Cooker beef gyros

Cooktop Cove: How to make Slow Cooker beef gyros

By Kate Elliott

Gyros are one of those wonderful street foods that many people wouldn't even think to make at home. Just one look at that tall spit with the rotating meat is enough to tell anyone that this is one dish that needs some heavy duty equipment - not to mention quite a bit of space. But as you'll see in the recipe below, you can make these at home and they need not be intimidating at all. You just need to pull out your slow cooker and slice up some chuck roast.

Sure, it may not be super traditional. But when you're craving a gyro, and you don't want to make the trek down to the food court or the Greek restaurant in town, it will definitely work. And be delicious to boot! The meat goes in first and gets a drizzle of olive oil, lemon juice, oregano, and basil. And because all slow cookers take a bit of time to warm up, the meat is actually getting a little tenderizing action from that marinade as it gets ready to cook. When it's done you'll have tender and delicious meat that can be wrapped in a pita and topped with yummy toppings that will bring out its flavor even more.

Slow Cooker Beef Gyros

10 minutes

8 hours

8 hours, 10 minutes

2 pounds chuck roast, sliced into 1/4" strips

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cloves garlic, minced

3 tablespoons olive oil

Juice from 1 lemon

1 teaspoon dried oregano

1 teaspoon dried basil

4 - 6 white or whole wheat pitas

Lettuce leaves, for topping

Cherry tomatoes, halved, for topping

Red onion, thinly sliced, for topping

1 1/2 cups tzatziki sauce (store-bought or homemade), for topping

Place beef strips into the bottom of a 6-quart slow cooker and season generously with salt and pepper. Toss to distribute seasoning among meat. Sprinkle garlic on top.

In a small bowl combine the olive oil, lemon juice, oregano, and basil. Season with a pinch more salt and pepper. Pour over the meat and garlic and toss.

Place lid on slow cooker and cook on low for 7 - 8 hours or on high for 3 - 4 hours, until meat is tender.

When meat is ready, cut pita in half if they have a pocket. If they don't have a pocket, just lay the pita flat. Pile the meat into or onto the pita and top with lettuce, cherry tomatoes, red onion, and tzatziki sauce.