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Pot Roast Gyros – street food inspired, oven-roasted pot roast stuffed inside fresh pitas with all the âextrasâ. 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.
I’ve been excited to share this recipe all month long. It’s, without a doubt, my favorite recipe of April, and my family has been greatly enjoying it.
This past fall, I discovered a new love for slow-cooked pot roast. I made this cider braised pot roast, and that recipe officially sold me on cooking more pot roast recipes, whether it’s fall, winter, spring, or summer. There are so many ways we can cook affordable meat and make it delicious!
I’ve made classic pot roast, pineapple pot roast bowls, and even pot roast tacos, but again, this gyro is by far my favorite. A very simple and straightforward recipe that’s so delicious.
Creighton, Mom, Dad, Asher, and even Oslo love this recipe! We love any kind of loaded âstreet foodâ style wrap/sandwich/bowl. The idea with these gyros is that theyâre simple. Nothing too fancy, but they use such delicious flavors. Slow-cook the meat in the oven or the crockpot, then toss with sauce. Assemble your pitas and enjoy them with so much Tzatziki sauce.
These are the Details
Step 1: the seasoning
My go-to gyro seasoning blend is smoked paprika, cumin, oregano, fresh thyme, cayenne, and salt.
I use this for most of my gyro wraps/bowls; itâs my favorite blend.
Step 2: slow-cook the meat
You can braise the meat in the oven or use the crockpot. Both methods are almost identical and equally delicious.
Arrange lots of sliced onions, shallots, and garlic in the bottom of your pot. Add beer, then lemon juice. If you prefer not to cook with beer, use broth. Slow braise the meat for 2-3 hours in the oven or 5 hours in the crockpot. As the meat is slowly cooking, the braising liquid turns into a yummy sauce. Save this sauce.
Step 3: shred the meat
When the roast is falling apart, remove it from the pot and shred the meat.
Step 4: the sauce
Now take the sauce in the pot and add butter, then simmer until it’s just barely reduced.
You can make homemade Tzatziki sauce or use store-bought. I always make my own, then add crumbled feta cheese. It makes it even yummier.
Step 5: assemble
Stuff the meat, onions, and sauce into warm pitas. Add Tzatziki sauce, shredded lettuce, pickled red onion, maybe some feta cheese, and then lots of fresh herbs.
I always, always serve with homemade fries + ketchup for dipping, the perfect dinner!
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Sweet and Sour Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Lastly, if you make these Pot Roast Gyros be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, donât forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pot Roast Gyros
Servings: 3
Calories Per Serving: 519 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Oven
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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 2 1/2 to 3 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
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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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