Slow Cooker Beef Gyros Food
RECIPE FOR SLOW COOKER (CROCK POT) BEEF GYROS WITH TZATZIKI SAUCE
Slow Cooker Beef Gyros Recipe: Tender pieces of beef with soft onions, juicy tomatoes, crisp lettuce, creamy cucumber yogurt sauce all wrapped up in soft, melt in your mouth pita bread. And the best part of this recipe is that the beef is made in the slow cooker freeing up your time and making your kitchen smell good all day long.
Provided by 365 Days of Slow Cooking
Time 8h15m
Number Of Ingredients 16
Steps:
- Add beef to the slow cooker.
- Combine ¼ cup olive oil, garlic, oregano, salt,pepper and lemon juice in a small bowl. Pour over the meat and toss to coat, in the slow cooker. Toss in the sliced onions.
- Cover and cook on LOW for 6-10 hours (depending on your slow cooker) or until beef is extremely
- tender. (If it's not tender, it's not done yet).
- Remove lid and salt and pepper to taste. If desired, break up the meat into smaller bite-size pieces.
- Make the tzatziki sauce. Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined. Salt and pepper to taste.
- Serve beef over pita folds with Tzatziki sauce, onions, tomatoes and lettuce.
SLOW COOKER CORNED BEEF
This slow cooker corned beef recipe is so easy, with basic ingredients, and it cooks on low for 7 hours. It is basic, but it is so very delicious. Hubby gave it 5 stars out of 5 and even my fussy 2-year-old ate it all. Hope you enjoy it! We ate this with roasted vegetables, and I topped mine with pickled mustard; my husband used gravy.
Provided by basicook
Categories Very Low Carbs
Time 7h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pour into slow cooker water and vinegar,
- peel and cut onion into quarters, add to slow cooker,.
- sprinkle in brown sugar,.
- place meat into slow cooker,
- cover, set to low and leave for seven hours.
- Let stand for ten minutes before slicing, meat is so succulent.
- Top meat with mustard pickles, chutney or relish.
- Serve with your favourite vegetables, its such a quick and easy meal but so yummy, enjoy!
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- CHUCK ROAST PREP: Pat roast all over with paper towel to dry. No need to remove any fat from the roast. Generously season on all sides with salt and pepper (I use 2 teaspoons fine sea salt and 1 and 1/2 teaspoons pepper for a 2.5-pound roast.). Spray a 6-quart slow cooker with nonstick spray.
- SLOW COOKER: While searing the roast (see next step), add everything to the prepared slow cooker: 2 tablespoons Herbs de Provence, 1 tablespoon ground cumin, 1/2 tablespoon dried oregano, 1/2 tablespoon dried parsley, 1/2 tablespoon beef bouillon powder, tomato paste, crushed tomatoes, 1 tablespoon Worcestershire sauce, and 1/3 cup sun-dried tomatoes (use a fork to pull them from the jar and measure). Stir everything together in the slow cooker and press into one even layer before adding in the roast.
- SEAR ROAST: Warm 2 tablespoons of the oil surrounding the sun-dried tomatoes (or regular olive oil) in a large Dutch oven (or oven-safe heavy-bottomed skillet/pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the seasoned chuck roast in the pan. Brown the beef about 4-5 minutes per side. (To get a good sear, let the beef cook without being turned; it will release easily once it's seared). Don't skip this step--we are adding layers of flavor here. Once the roast is nicely seared with a good crust, remove it from the skillet and place it in your slow cooker on top of the tomato and seasoning mixture (if there is a fat cap, place the cap facing up so fat can drip down and flavor the roast). Add in the bay leaf.
- ONIONS AND GARLIC: Allow the skillet used for the beef to cool for about 5 minutes after removing the beef from it. Then return it to medium high heat and add another 2 tablespoons of the oil surrounding the tomatoes (or regular olive oil). Add in the diced onion and minced garlic. Stir and cook until tender, scraping up any bits left from the meat off the bottom of the pan, about 5 minutes. Pour this mixture, scraping every bit from the pan, over the roast in the slow cooker. Gently spoon the cooking liquid over the beef. Cover, and cook on low for 7-9 hours (8 hours is perfect in my slow cooker). Once the beef is cooked through (and shreds easily), remove the beef to a plate. Scrape off any fat cap if there is one and use two forks to shred the beef and then return it to the slow cooker. Stir the liquid left in the slow cooker. Return the shredded beef into the sauce in the slow cooker and gently stir. Turn the slow cooker to warm. Season beef to taste with salt and pepper. Add fresh
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