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Let your slow cooker do all the heavy lifting with these beef gyros. The meat gently cooks with lemon, garlic, and herbs until it's so soft, you can pull it apart easily. Grab some warm pitas and fresh toppings. That's all you need for a dinner everyone will rave about.
Weeknights get a lot more fun with these gyros. They're a family favorite and the leftovers always disappear by lunchtime the next day.
Tasty Ingredients
- Tzatziki sauce: Creamy and tangy, this yogurt sauce with cucumber cools down the beef and ties everything together. Go for the thickest Greek yogurt you can get.
- Diced red onion, tomato, cucumber, and shredded lettuce: These veggies add crunch. Pick firm, fresh ones for the best bites.
- Greek-style pitas: Thicker pitas hold all that filling. Warm them up before eating.
- Black pepper: A little heat from fresh cracked pepper wakes up the flavors.
- Salt: Kosher or sea salt pops the taste of the other stuff.
- Dried oregano: Gives that real Greek kick. Use new oregano so it smells amazing.
- Lemons: Squeeze out all the juice you can—this brightens and softens the beef.
- Garlic: Fresh garlic makes the beef super savory and yummy.
- Beef chuck roast: Melts into juicy pieces after hours cooking. Marbled beef works best.
- Red onion: Choose a solid, shiny onion for sweet, deep flavor.
- Olive oil: Grab good extra virgin olive oil if you can. It keeps the meat juicy and gets things sizzling at the start.
Simple Steps
- Build your gyro:
- Spoon some of that tender beef onto a soft, warmed pita. Add lettuce, tomatoes, cucumbers, onions, and a heap of tzatziki.
- Heat the pitas:
- Warm each pita in a hot dry pan or straight over the flame till soft and a little toasted at the edges.
- Shred the beef:
- Pop off the lid, then grab two forks to pull the beef apart right there so it soaks up every last bit of juice.
- Let it cook low and slow:
- Put on the lid and set the cooker to low for eight hours. This gives you fork-tender beef with no work.
- Season and add the beef:
- Put your beef on top of the onion layer, cover it with garlic, oregano, salt, pepper, and fresh-squeezed lemon juice so every piece gets flavor.
- Lay down your aromatics:
- Toss the sliced onions all over the bottom of the slow cooker. They'll make everything a little sweet.
- Get your slow cooker ready:
- Pour olive oil into the base so the onions don't burn and the beef turns out juicy.
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I just love biting into that cool, crisp cucumber. It makes the whole thing feel so light and fresh. And our family loves piling on their favorites during big, noisy dinners in the summertime.
Keeping It Fresh
Shredded beef will last in a sealed container in your fridge for about five days. If you want to freeze it, it’ll keep for three months. Let it thaw in the fridge overnight so it stays juicy. Warm it up and stuff it in wraps, toss it over salads, or eat it from a bowl—it's all good.
Switch-Ups
Got pork shoulder or chicken thighs instead of beef? Those work great, too—chicken makes it lighter. No dairy? Try a cashew spread for the sauce. Want more tang? Mix in some red wine vinegar with the lemon juice.
Ways to Enjoy
Add a Greek salad or some extra lemon wedges on the side. Crumbled feta or grilled peppers make it even better. And you can’t skip warm, fluffy pita for the perfect bite.
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A Bit of Background
Gyros are a big deal at Greek street carts and family feasts—usually made on a spit. This way, you can get that same awesome flavor at home, no special gadget needed. You’re getting a taste of the Mediterranean right in your kitchen.
Common Recipe Questions
- → What kind of beef should I use for slow cooking gyros?
Chuck roast is your best bet since it’ll get soft and shred really well while it cooks, soaking up all that seasoning.
- → Is it possible to prep the toppings ahead of time?
Absolutely, go ahead and chop your veggies and mix the tzatziki early. Pop everything into airtight containers in the fridge until you’re ready to eat.
- → How can I heat up pita bread for best results?
Lightly brush both sides of each pita with olive oil, then toss them in a pan for about 10 or 15 seconds per side. This warms them up and adds some nice toastiness.
- → Can I freeze this meal for later?
Totally! Once the beef is cooked and cooled, keep it in an airtight container and freeze for up to three months. Add the veggies and sauce after reheating.
- → What sides pair well with beef gyros?
Greek salad, lemony potatoes, or a pile of herby rice all work great next to gyros and make things even more filling.