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Pot Roast Gyros – street food inspired, oven-roasted pot roast stuffed inside fresh pitas with all the “extras”. 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 “street food” style wrap/sandwich/bowl. The idea with these gyros is that they’re 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; it’s 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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pot Roast Gyros
Servings: 6
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.
Ingredients
- 1 yellow onion, sliced
- 2 shallots, sliced
- 8 cloves garlic, chopped
- 1 tablespoon sweet/smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons fresh thyme
- 1/2 teaspoon cayenne
- 1 teaspoon pink Himalayan salt
- 4 pound chuck roast
- 1 (12 ounce) beer (or use chicken broth)
- 1/4 cup lemon juice
- 3 tablespoons salted butter
- 6 fresh pitas or naan, warmed
- pickled red onion, lettuce, and herbs for serving
- Tzatziki, for serving
Instructions
Oven
- 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 3 to 4 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
- 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!
This was fantastic! I was able to freeze the leftover meat and it came out perfectly as well. Thank you for another great recipe!
Hey Jill,
Happy Thursday:) Thanks so much for making this recipe, I am so glad to hear it was enjoyed! Thanks for your comment! Xx
The BEST meal I’ve ever cooked!! Immediately shared the recipe with friends & family! Cannot recommend highly enough! Made with Pork Shoulder because that’s what I had on hand, but otherwise followed the oven instructions and just…wow! Absolutely delicious!! Thank you HBH for another winner!!
Hey Valerie,
Fantastic!! So glad to hear that your family enjoyed this recipe, thank you so much for giving it a try! xT
How long do would you cook a 2lb roast in crockpot?
Hi Jennifer,
I would do 4 hours on low. Please let me know if you have any other questions, I hope you love this recipe! xT
Do you think all the ingredients that go in the dutch oven could be frozen together to have readily on hand for a freezer meal? Doing some postpartum meal prepping 🙂
Hey Ana,
Totally, I bet that would work nicely for you! Please let me know if you have any other questions! xT
Delicious. Used the leftovers on a pizza with red onion jalepenos and feta. So so yum!
Hey Alic,
Thanks so much!! Love to hear that you enjoyed this recipe, I appreciate you making it! xT
What fresh herbs do you put on with the lettuce and onions?
Hey Jess,
Really whatever you like! I love using dill, cilantro, and basil! Let me know if you give this recipe a try! xT
Do you think I could use flank steak instead of a chuck roast? Thank you!
Hey Christa,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
This was excellent. I made the taziki and I also made the pickled onions from one of your cookbooks.
Hey Pam,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I am so glad to hear that it turned out well for you! x
Could you do this with a boneless pork loin instead of chuck?
Hey Emma,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
What type of beer do you recommend using for this recipe?
Hey Rebekah,
A lite lager is great to use, I used a Modelo:) Please let me know if you have any other questions! xT
Can you make these with chicken breasts instead of beef in the crock pot following the same recipe?
Hey Joanne,
Sure, chicken breasts would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
Made these in the dutch oven and they were so tasty! The seasoning blend is very tasty, but not very Mediterranean in my opinion which makes it versatile for leftovers!
Hey Abby,
Thanks so much for trying this recipe and your feedback! Glad to hear it was enjoyed:) xT
How would you recommend doin this in an Instant pot?
Hi Katherine,
I would do at least 60 minutes on high pressure. Please let me know if you give this recipe a try, I hope you love it! xT
Made these into wraps and was a big hit with the family!
Hey Karen,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xx