Ingredients:

  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 1/4 cup extra virgin olive oil
  • 4 tbsp lemon juice, freshly squeezed
  • 2 tbsp red wine vinegar
  • 6 cloves garlic, minced into a paste
  • 2 tbsp dried Greek oregano
  • 1 tbsp dried thyme
  • 1 tsp cumin
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 cups full-fat Greek yogurt (10% fat)
  • 1 large English cucumber, grated and squeezed dry
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice (for tzatziki)
  • 1 clove garlic, grated (for tzatziki)
  • 6 soft pita breads
  • 1 medium red onion, thinly sliced
  • 2 English tomatoes, sliced into wedges

Instructions:

  1. In a medium bowl, whisk together the extra virgin olive oil, 4 tbsp lemon juice, red wine vinegar, 6 minced garlic cloves, oregano, thyme, cumin, sea salt, and black pepper to create the marinade.
  2. Place the beef chuck roast chunks into a 6-quart slow cooker and pour the marinade base over the meat, tossing to ensure all surfaces are thoroughly coated.
  3. Cover and cook on LOW for 7–8 hours (or HIGH for 4 hours) until the connective tissue has converted to gelatin and the meat is tender.
  4. While the meat cooks, prepare the tzatziki by combining the Greek yogurt, grated and drained cucumber, fresh dill, 1 tbsp lemon juice, and 1 grated garlic clove. Refrigerate until serving.
  5. Remove the beef from the slow cooker and shred with forks. Heat a cast-iron skillet over medium-high heat and flash-sear the shredded beef in batches to create crispy, mahogany-colored edges.
  6. Lightly char the pita breads. Assemble the gyros by layering the seared beef, tzatziki sauce, sliced red onions, and tomato wedges inside the pitas.