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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This looks so yummy i cant wait to try it. Could you tell us how to cook this in an instant pot? <3
Thanks so much, Crystalyn! I would do at least an hour in the instant pot. Let me know if you give this recipe a try! xT
Wondering why butter is added to the sauce after the meat comes out? Isn’t there already grease in the sauce from the meat, won’t the butter just add to that and separate? Curious before I attempt to make this.
Hi Alex,
I think the butter adds some nice flavor here, but you could totally omit that if you wanted:) Please let me know if you give this recipe a try, I hope you love it! xx
I just made these tonight and they were sooooo good. I used the crock pot method and they turned out perfect. Just the meat by itself has a great flavor, and it was even better with all the gyro toppings! I used store bought naan, but when I have more time, I’ll try your recipe! 😋
Hey Valerienne,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your comment! Xx
I made this tonight and it was fantastic! As a matter of fact, every recipe of yours that I’ve made has been amazing! Thank you!
Hi Kristen,
Fantastic!! Thanks so much for making this recipe and your comment, so glad it was a winner:)
Are you sure that 2 hours at 325 degrees is enough to get pot roast to be shreddable?
Hi Suzanna,
You are going to cook for 2 1/2-3 hours, but yes, that should be plenty of time:) Let me know if you give this recipe a try, I hope you love it! xT
Can this recipe be halved? It’s just two of us in the house now. Would it change the cook time for the crockpot and oven?
Hey there,
Totally, that would be just fine for you to do, you could also cut the cook time in half. I hope you love this recipe! xT
So easy and so good. Pickled onions add the zip it needs!! Used gyros bread. Super quick to the table. Would love to have your tkatziki recipe. Just used boughten. Family loved!
Thanks so much, Angela! So glad to hear that this recipe was enjoyed, I appreciate you making it! You can find my tzatziki recipe here:
https://www.halfbakedharvest.com/chicken-gyros-with-feta-tzatziki/
Have a great day! xT
So good! Don’t skip the pickled onions or the rest of the yummy toppings. But the flavor of the beef was perfect and this was an easy recipe for a crowd.
Thanks so much, Katie! Love to hear that this recipe was enjoyed, I appreciate you making it! xT
I’ve been loving all the chuck roast recipes lately! We have beef in the freezer to use up so this is perfect, thank you!
Awesome, Jill! I hope you love this recipe, let me know how it turns out for you! xT
Thank you for this wonderful crock pot recipe ! I love the simplicity and so trust your taste buds !!
Thanks so much, Diane!! Let me know if you give these gyros a try, I hope you love them! xT
What other herbs did you use besides fresh thyme. Because you stated “herbs” in your recipe. I would like to make this dish it sounds yummy and looks delicious from the photos.
Hey Reba,
You can really use any fresh herbs that you enjoy, but I love using dill, parsley, and basil for serving! Let me know if you give this recipe a try! xx
The recipe calls for lemon juice, yet the pictures show pieces of lemon in the pot for the roast…did you cook them in there?
Hi Jessica,
You can follow the recipe as written using just the lemon juice:) Please let me know if you have any other questions, I hope you love this recipe! xT
What kind of beer did you use? Something lighter like a lager? Or a darker, heavier beer (like a stout)?
Hi Caroline,
I like to use something on the lighter side, but you can use your favorite beer here! Please let me know if you give this recipe a try, I hope you love it! xx
This recipe says it serves 3 people yet calls for a 4 lb chuck roast. Seems like that is disproportionate?
The I was wondering the same thing?
I saw that as well and was confused. Need response from Tieghan or did I miss it somewhere.
Hey Rachel,
The recipe will serve 6:) Please let me know if you have any other questions! xT
Hey Rachel,
Sorry about that! This recipe will make enough for 6 servings:) Please let me know if you have any other questions! xT
Ah yes, the “quick” 2 1/2 hour dinner. My favorite.
She means the prep is quick. Not cook time.
I hope you love the recipe, Jessica:)
You should be banned from making anything Greek inspired until you learn how to properly pronounce tzatziki. It’s not hard. You’ve done it so many times it’s not cute anymore, it’s just insulting. Perhaps if you actually traveled like you claim you want to, you would visit Greece and experience their warm hospitality and maybe gain some respect for their food. At least enough to bother googling the correct pronunciation. And if you can’t do that, call it a cucumber yogurt sauce and move on.
Wow Larry you have a bad day? Your undies bunched up your booty?
I think you accidently went to the wrong website Larry, grumpy old-man comments belong on Facebook 🫶
Yeah, slow cooking a big chuck roast takes a long time for sure. This might be more of a weekend meal but it looks really tasty. 😊