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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. Seriously, this recipe is perfect for any night of the week. 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.
Ingredients
- Yellow onion
- Shallots
- Garlic
- Sweet/smoked paprika
- Ground cumin
- Dried oregano
- Fresh thyme
- Cayenne
- Pink Himalayan salt
- Chuck roast
- Beer (or use chicken broth)
- Lemon juice
- Salted butter
- Fresh pitas or naan
- Pickled red onion, lettuce, and fresh herbs
- Tzatziki for serving
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 french fries + ketchup for dipping, the perfect dinner! For more color on your plate, seasonal fruit on the side or vegetables like roasted broccoli or roasted bell peppers works too!
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 post was originally published on April 15, 2024
Was so excited to try this recipe, but was left a bit disappointed. I followed the instructions but was left with meat that had almost no flavour. I cooked this using the crockpot HIGH method. I’m based in Australia but I wouldn’t think this would have an impact on the outcome.
Hi Sarah,
Thanks for trying this recipe and sharing your feedback, so very sorry to hear it didn’t turn out for you!
I typically love all my recipes from you but this one fell flat. I cooked the meat in the crockpot but the meat did not have much flavor.
Hi Melise,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! If there is anything that I can help with, please let me know! xx
Weird question – but does it specifically have to be chuck roast, or would bottom round roast work okay?
Hey Cheyenne,
That would be just fine for you to use! Please let me know if you give this recipe a try, I hope you love it! xT
Thanks for this recipe!! Just wondering what fresh herbs are best to put on this as garnish?
Hey Sami,
It’s totally up to you, I love using dill and cilantro. Please let me know if you give this recipe a try! xT
My family loved this! Thank you for another great recipe!
Hey Sheila,
Fantastic!! Thanks a lot for trying this recipe and your feedback, I’m so glad to hear it was enjoyed! x
Incredible. We have made this multiple times for family and friends and they always love it. I do recommend the crock pot, as it typically takes longer to cook than calls for (but cutting into multiple chunks helps instead of one big piece) We usually make it the day before we need it just to be safe, reheats wonderfully!
Hey Taylor,
Happy Sunday!! Thanks a bunch for making this recipe and your feedback, love to hear it was enjoyed!
A four-pound chuck roast took five hours to cook on high in my crockpot. Once it was done, it was good, but I don’t think it was one of my HBH favorites. If I make it again, I’ll split the roast into two smaller sections.
Hi Shannon,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it wasn’t a fave! xx
Absolutely outstanding!!! Such a delicious meal. Made it with your homemade naan and a mix of homemade sweet potato and regular fries – what a birthday meal!
I did notice in your ingredients in the recipe you left out feta. Glad I caught that and added it to my grocery list or I would have been bummed. May want to edit the webpage and IG post so that’s included
Hi Anna,
Happy Thursday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a winner! x
This was so delish. Followed the recipe as is but used my instant pot. We all loved it!
Thanks so much, Katie! Love to hear you enjoyed this recipe! Have a great Wednesday! xT
Can this be done in an instant pot?
Hi Ruth,
So sorry, I have not tested this, but I would cook on high pressure for at least 60 minutes. Please let me know if you give this recipe a try! xx
If making in the instant pot, would you still add water, or just the beer and lemon juice?
Hi Kristen,
Yes, I would still add the water:) Please let me know if you give this recipe a try, I hope you love it! xx
My family loved it! I made homemade naan from my sourdough starter
Hey Heather,
Love to hear this recipe was a hit, thanks a lot for making it and your feedback! Have a great Thursday!
Do you have a recipe for these divine looking fries?
Hi Joanna,
Sure do! I used this recipe here:
https://fett-weg.today/chicken-meatball-pita-bowls/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xx
I absolutely love this recipe! I froze leftover meat for another meal, which is a super bonus for me to be able to do that!
Hey Autumn,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it! Have the best week:) xxT
Easy peasy and as always just the right tastes. Loved the pickled onions!
Hey Devan,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
Do you use 1 or 2 teaspoons of salt? The ingredients list says 1 tsp and the directions say 2 tps. Thanks!
Hi Jamie,
You can use 2 tsps of salt. I hope you love this recipe, please let me know if you have any other questions! xT