I love my slow cooker but I'm kind of picky about slow cooker meals. Since you can never go wrong with a boneless beef chuck pot roast prepared in the good 'ol crock pot, I'm always looking for new ways to change it up.
Every now and then, I get a solid craving for Greek food and Gyros are a favorite of mine, so I figured, why not? These aren't lamb, so they're not a spot on flavor match for the classic Gyro, but they still have that great Greek flavor and make for a really good meal. Oh, and did I mention they're easy!
Here's the photo tutorial. The recipe and instructions to follow:
Yields 8 Gyros
2 lbs boneless beef chuck pot roast
1/2 tsp. onion powder
Light sprinkle of Kosher salt & fresh cracked pepper
1 Tablespoon olive oil
2 cloves garlic, minced
1/4 cup olive oil
2 Tablespoons fresh lemon juice
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper.
2 whole peperoncinis (optional)
Middle Eastern Flatbread, I used Trader Joe's brand
Crumbled feta cheese
Tzatziki sauce (store bought or make your own)
Fresh tomato, cubed
Red onion, thinly sliced
Rub both sides of your roast with onion powder and lightly sprinkle with kosher salt and fresh cracked pepper. Heat 1 tablespoon of olive oil over med-high heat in a skillet and brown both sides of your roast. Put your roast in the slow cooker.
In a bowl, combine minced garlic, 1/4 cup olive oil, lemon juice, oregano, salt and pepper. Whisk together and pour over roast. I like the flavor of peperoncinis, so I added two whole peperoncinis to the slow cook. If you're not a fan, you can skip this step.
Set your slow cooker on low and cook for 6 hours, or until meat is tender and shreds easily with a fork.
Prepare your Gyros:
On Middle Eastern flatbread, add desired amount of cooked meat, crumbled feta, Tzatziki sauce, cubed tomato, sliced red onion and shredded lettuce. Fold bread together like a taco and dig in!