Crockpot Beef Gyros
These Crockpot Beef Gyros deliver classic Greek flavors with tender, slow-cooked beef infused with oregano, garlic, and bright lemon. Finished with optional broiling for crispy edges and served in warm pita with tzatziki, this easy slow cooker recipe tastes just like your favorite restaurant gyro.
Equipment
- slow cooker 6–7 quart recommended
- baking sheet for optional broiling
Ingredients
- 3 lb chuck roast or beef shoulder
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Cut the chuck roast into 3–4 large pieces and pat dry with paper towels.
- In a small bowl, mix oregano, garlic powder, onion powder, cumin, coriander, paprika, salt, and pepper. Rub seasoning all over the beef.
- Place sliced onions and minced garlic in the bottom of the slow cooker. Add seasoned beef on top.
- Pour beef broth, olive oil, and lemon juice around the meat. Sprinkle lemon zest over the beef.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef shreds easily.
- Remove beef, shred with two forks, and discard excess fat. Reserve cooking liquid.
- Optional: Spread shredded beef on a baking sheet and broil for 3–5 minutes until edges are lightly crispy.
- Drizzle reserved cooking liquid over the meat and serve warm in pita with tzatziki and toppings.
Notes
For authentic gyro texture, broil the shredded beef for a few minutes before serving. Reserve cooking liquid to keep the meat juicy.