Pot Roast Gyros Fusion (Print-Friendly Version)
Shredded beef, Greek toppings, and warm pita unite for a comforting, slow-cooked fusion meal.
# Ingredients:
→ Beef Pot Roast
01 -
1.4 kg beef chuck roast
02 -
2 tablespoons olive oil
03 -
1 onion, sliced
04 -
4 cloves garlic, minced
05 -
240 ml beef broth
06 -
1 tablespoon red wine vinegar
07 -
1 teaspoon dried oregano
08 -
1 teaspoon ground cumin
09 -
Salt, to taste
10 -
Black pepper, to taste
→ For Assembly
11 -
6–8 pita breads
12 -
240 ml tzatziki sauce
13 -
150 g cherry tomatoes, halved
14 -
1/2 red onion, thinly sliced
15 -
70 g crumbled feta cheese (optional)
16 -
Fresh parsley or dill, for garnish (optional)
# Steps:
01 -
Season the beef chuck roast on all sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the roast until well browned on all sides.
02 -
Transfer the seared beef to a slow cooker. Add sliced onion, minced garlic, beef broth, red wine vinegar, dried oregano, and ground cumin. Cover and cook on low for 8 hours or on high for 4–5 hours until the beef is tender and shreds easily.
03 -
Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to absorb the juices.
04 -
Warm pita breads in a skillet or in the microwave until soft and pliable.
05 -
Distribute shredded beef onto each pita. Top with tzatziki sauce, cherry tomatoes, red onion, and crumbled feta cheese if using. Garnish with fresh parsley or dill as desired.
06 -
Serve assembled gyros immediately while warm.
# Notes & Tips:
01 -
For a spicier profile, add a dash of harissa or hot sauce when assembling.
02 -
Leftover beef can be refrigerated and used for quick meal prep throughout the week.
03 -
For a low-carb alternative, substitute pita with large lettuce leaves for wrapping.