Pot Roast Gyros

Pot Roast Gyros – street food inspired; oven-roasted pot roast stuffed inside fresh pitas with all the “extras”. Add delicious creamy tzatziki sauce and all of the desired toppings you love. This Greek-inspired loaded beef gyro is SO GOOD. It makes for a quick, fun, delicious, and different weeknight meal. Serve each gyro with homemade fries + ketchup for dipping for a meal that everyone will truly love. 

Ingredients:

• 1 yellow onion sliced
• 2 shallots sliced
• 8 cloves garlic chopped
• 1 tablespoon sweet/smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons fresh thyme
• 1/2 teaspoon cayenne
• 1 teaspoon pink Himalayan salt
• 4 pound chuck roast
• 1 12 ounce beer (or use chicken broth)
• 1/4 cup lemon juice
• 3 tablespoons salted butter
• 6 fresh pitas or naan warmed
• Pickled red onion lettuce, and herbs for serving
• Tzatziki for serving

Instructions:

Oven Method:

1. Preheat the oven to 325° F.
2. Arrange the onions, shallots, and garlic, in the bottom of a large, oven-safe Dutch oven.
3. In a bowl, mix the paprika, cumin, oregano, thyme, cayenne, and season with 2 teaspoons of salt. Place the roast on the onions, then rub all over with the spice mix. Pour over the beer and lemon juice. Add 1/3 cup water. Cover and roast for 3 to 4 hours or until very tender.
4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it using two forks.
5. Simmer the remaining sauce left in the pot with the butter, until just barely reduced. Toss the beef with the sauce.
6. Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!

Crockpot Method:

1. Arrange the onions, shallots, and garlic, in the bowl of the crockpot.
2. In a bowl, mix the paprika, cumin, oregano, thyme, and cayenne, and season with 2 teaspoons of salt. Place the roast on the onions and rub all over with the spice mix. Pour over the beer and lemon juice. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours.
3. Remove the meat from the pot and shred it using two forks.
4. Crank the heat on the crockpot to HIGH and cook the remaining sauce with the butter until just barely reduced. Toss the beef with the sauce.
5. Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!

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Pot Roast Gyros

Pot Roast Gyros – street food inspired; oven-roasted pot roast stuffed inside fresh pitas with all the “extras”. Add delicious creamy tzatziki sauce and all of the desired toppings you love. This Greek-inspired loaded beef gyro is SO GOOD. It makes for a quick, fun, delicious, and different weeknight meal. Serve each gyro with homemade fries + ketchup for dipping for a meal that everyone will truly love. 

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Sandwich and Melts

Cuisine American, Greek

Servings 6 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Soup Pot / Dutch Oven
• Crock Pot / Slow Cooker
• Mandolin Slicer and Food Chopper Set
• Citrus Juicer (hand)
• Garlic Mincer

Ingredients

  

1x2x3x

• 1 yellow onion sliced
• 2 shallots sliced
• 8 cloves garlic chopped
• 1 tablespoon sweet/smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons fresh thyme
• 1/2 teaspoon cayenne
• 1 teaspoon pink Himalayan salt
• 4 pound chuck roast
• 1 12 ounce beer (or use chicken broth)
• 1/4 cup lemon juice
• 3 tablespoons salted butter
• 6 fresh pitas or naan warmed
• Pickled red onion lettuce, and herbs for serving
• Tzatziki for serving

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Instructions

 

Oven Method:

• Preheat the oven to 325° F.
• Arrange the onions, shallots, and garlic, in the bottom of a large, oven-safe Dutch oven.
• In a bowl, mix the paprika, cumin, oregano, thyme, cayenne, and season with 2 teaspoons of salt. Place the roast on the onions, then rub all over with the spice mix. Pour over the beer and lemon juice. Add 1/3 cup water. Cover and roast for 3 to 4 hours or until very tender.
• Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it using two forks.
• Simmer the remaining sauce left in the pot with the butter, until just barely reduced. Toss the beef with the sauce.
• Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!

Crockpot Method:

• Arrange the onions, shallots, and garlic, in the bowl of the crockpot.
• In a bowl, mix the paprika, cumin, oregano, thyme, and cayenne, and season with 2 teaspoons of salt. Place the roast on the onions and rub all over with the spice mix. Pour over the beer and lemon juice. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours.
• Remove the meat from the pot and shred it using two forks.
• Crank the heat on the crockpot to HIGH and cook the remaining sauce with the butter until just barely reduced. Toss the beef with the sauce.
• Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!

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