Description
Pot Roast Gyros are a savory fusion dish featuring tender, slow-cooked beef pot roast wrapped in warm pita with traditional Greek toppings like tzatziki, tomatoes, and red onion.
Ingredients
Units
Scale
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- 6–8 pita breads
- 1 cup tzatziki sauce
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
- Fresh parsley or dill for garnish (optional)
Instructions
- Season chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear roast on all sides until browned. Transfer to slow cooker.
- Add sliced onion, garlic, beef broth, red wine vinegar, oregano, and cumin to the slow cooker. Cover and cook on low for 8 hours or high for 4–5 hours until beef is tender and shreds easily.
- Remove beef and shred with two forks. Return to slow cooker to soak in juices.
- Warm pita bread in a skillet or microwave.
- Assemble gyros by adding shredded beef to each pita, then top with tzatziki, cherry tomatoes, red onion, and feta if using. Garnish with fresh herbs.
- Serve immediately.
Notes
- Use leftover pot roast for a quick assembly meal.
- For a spicier twist, add a dash of harissa or hot sauce to the beef.
- These gyros also work well wrapped in lettuce for a low-carb version.
Nutrition
- Serving Size: 1 gyro
- Calories: 540
- Sugar: 4g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg