Slow Cooker Beef Gyros

Ingredients Needed:

This is a quick overview of the ingredients you’ll need for this Beef Gyro Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• boneless beef chuck roast – look for a beef roast that is at least 2 pounds, you can make this dish for more people with a bigger roast. Cut the meat into 2-3inch chunks or 1 inch strips. 
• olive oil – adds flavor and moisture to the meat
• lemon juice – helps keep the meat tender, and adds a nice flavor
• minced garlic – freshly minced for the best flavor
• dried oregano – adds a nice flavor
• salt and pepper – adds some flavor, add to taste
• tzatziki sauce – a traditional sauce that is made with greek yogurt, cucumbers, lemon juice, garlic, and dill. You can make your own homemade tzatziki sauce, or grab some from the grocery store.
• Greek Style Pitas – warmed up to make it extra comforting, they hold all your yummy ingredients together
• toppings: cherry tomatoes, sliced English cucumbers, sliced red onion

How to make Slow Cooker Beef Gyros?

1. In a small bowl combine the olive oil, lemon juice, garlic, oregano, salt and pepper. 
2. Add the beef pieces to the bottom of a slow cooker, and pour the sauce mixture over the top of the beef. Toss the beef in the olive oil mixture to coat it evenly. 
3. Cook the meat in the crock pot on low for 6 to 8 hours, or until the meat is tender. Shred the meat into bite sized pieces with two forks if desired. 
4. Take a pita and fill it with lettuce, shredded meat, cucumber, red onion, and tzatziki sauce.

Tips and Tricks:

• You want a tender cut of meat that has large pieces of fat marbled throughout to break down while the meat is slow cooking. A chuck roast or beef shoulder are some of the best cuts for this.
• You can sear the beef pieces before adding them to the slow cooker to help enhance the flavor and texture of the meat, by sealing in the juices.
• Cook the meat on low for the best results. You want it to cook for 6 to 7 hours on low so the meat is really tender and the flavors are developed.
• Warm the pita bread before serving by brushing both sides with olive oil, or spraying with cooking spray and cooking in a skillet over medium low for about 10 to 15 seconds on each side. 
• Instead of a pita try making a gyro with a tortilla, or into a bowl with some rice or quinoa at the bottom of the bowl, and layering with the seasoned beef, tzatziki sauce, and your favorite toppings.

What are the best gyro toppings?

There are several classic gyro toppings, and some fun variations that are delicious to try as well. Here are some favorites that can enhance the flavors and textures of your meat to make the best gyros at home.

• tzatziki sauce – this creamy yogurt based sauce is a must have for gyros.
• tomatoes – fresh and juicy tomatoes add a nice burst of flavor, and hint of acidity to balance the flavors of the beef.
• red onion – sliced red onions add a nice sharp and tangy flavor, and also a great crunchy texture.
• cucumber – sliced cucumbers add a cool flavor, and refreshing crunch to the gyros.
• lettuce – shredded lettuce adds a nice refreshing crispness.
• kalamata olives – these salty olives add a nice Mediterranean flavor to the gyros
• feta cheese – crumbled feta adds a nice salty flavor, and a little extra creaminess.
• hot sauce – if you like a bit of heat, add a drizzle of your favorite hot sauce for a nice spicy kick

Where did gyros originate?

Gyros originated in Greece in the early 19th century. They are similar to Turkish döner kebabs, and shawarma in the Middle East. Gyro is the meat rotating on an vertical rotisserie spit, and thinly sliced, usually wrapped in a pita with tomatoes, red onion, and tzatziki. Gyro meat can be lamb, pork, beef, or chicken, or sometimes a combination of them. And they are sold as a casual meal, often from street vendors. 

How do you pronounce gyro?

There are several pronunciations of the word gyro, but the Greek pronunciation of the word is to say the g sound like a hard ‘y’, so the word gyro is pronounced yee-row /ˈʝiɾos/. Some English speakers also pronounce the word with a ‘j’ sound, so they say something like ji-row /ˈdʒaɪroʊ/.

How to store gyro meat?

Store any leftover meat in an airtight container in the fridge for up to 4 or 5 days. Reheat the meat in the microwave, or in a saute pan on the stove top at medium heat to add a little crispiness to the edges of the meat.

You can also freeze the meat in a freezer safe container or freezer bag for up to 3 months. Let the meat thaw in the fridge overnight, then reheat as directed above.

Next time use it to make beef gyros again, or try using the meat in a new way for beef tacos, nachos, or a salad.

More Slow Cooker Recipes:

• Crockpot Ham Recipe
• Crock Pot Chicken Noodle Soup
• Slow Cooker BBQ Chicken
• Slow Cooker Turkey Breast
• Slow Cooker Chicken Gyros // The Recipe Critic

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