Crockpot Gyros (Printable Version)
Tender slow-cooked beef tossed in pitas with fresh veggies and silky tzatziki—super filling for the whole crew.
# What You'll Need:
→ Beef bits
01 -
1/2 teaspoon black pepper
02 -
1 teaspoon salt
03 -
1 teaspoon dried oregano
04 -
Juice from two lemons
05 -
4 cloves garlic, finely chopped
06 -
1.4–1.8 kg (about 3–4 pounds) beef chuck, chunked into 2–3 inch pieces
07 -
1 red onion, cut into strips
08 -
2 tablespoons olive oil
→ For stacking
09 -
Shredded lettuce
10 -
Chopped cucumber
11 -
Chopped tomatoes
12 -
Chopped red onion
13 -
8 Greek-style pitas
14 -
Tzatziki (yogurt cucumber sauce)
# Step-by-Step Guide:
01 -
First, grab a slotted spoon and scoop chunky beef onto each hot pita. Toss on some crisp lettuce, cucumber, tomato, red onion, and a good dollop of tzatziki—or whatever you like.
02 -
Want your pitas a little toasted? Brush ’em with olive oil and toss both sides in a hot pan for 10 to 15 quick seconds until just a little charred.
03 -
Pop the lid off. Grab two forks, and pull that beef into tender shreds right in the cooker.
04 -
Pop the lid onto your slow cooker. Let it do its thing on low for around 8 hours, or until the beef falls apart with a fork.
05 -
Drop the beef pieces over the onion. Sprinkle with chopped garlic, a healthy drizzle of lemon juice, a pinch of salt, some oregano, and black pepper.
06 -
Pour olive oil into the slow cooker and spread the onion strips around on the bottom so things don’t stick.
# Additional Notes:
01 -
Pop leftovers in a sealed container in the fridge for five days max, or stash them in the freezer for about three months.