beef gyros

Name: Beef Gyros
Yield: 8
Cuisine: Greek
Ingredients: 2 pound(s) beef roast, i like to use a chuck roast; 1/4 cup(s) water; 1/4 cup(s) olive oil; 2 tablespoon(s) lemon juice; 1 tablespoon(s) garlic; 2 tablespoon(s) greek or mediterranean seasoning; ## NAAN BREAD; 4 cup(s) flour; 2 teaspoon(s) active dry yeast; 2 teaspoon(s) sugar; 2 teaspoon(s) salt; 4 tablespoon(s) melted butter; 4 tablespoon(s) plain greek yogurt; 1 1/2 cup(s) luke warm water; ## SAUCE; - i totally cheat and use litehouse opa dressing, it's delicious; ## TOPPINGS; - finely sliced onion; - tomatoes, sliced; - black olives, sliced; - cheese, we like sharp cheddar but feta is yummy

(1 RATING)

46 Pinches

Diane Schmidt

Comstock Park, MI

Updated on Nov 12, 2013

This is my family's favorite and most requested meal. I hope you like it too!

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prep time

cook time

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

2 pounds beef roast, i like to use a chuck roast
1/4 cup water
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon garlic
2 tablespoons greek or mediterranean seasoning
NAAN BREAD
4 cups flour
2 teaspoons active dry yeast
2 teaspoons sugar
2 teaspoons salt
4 tablespoons melted butter
4 tablespoons plain greek yogurt
1 1/2 cups luke warm water
SAUCE
- i totally cheat and use litehouse opa dressing, it's delicious
TOPPINGS
- finely sliced onion
- tomatoes, sliced
- black olives, sliced
- cheese, we like sharp cheddar but feta is yummy

How To Make beef gyros

Step 1

Mix all meat ingredients together and put into a large ziplock bag to marinate (at least 2 hours but I usually do overnight). Then dump it all into your crock pot and cook on low for 6-8 hours, until meat falls apart.

Step 2

Meanwhile, about an hour before you want to eat, you make the bread. 1. Put the luke warm water in a small bowl with the sugar and the yeast, stir until dissolved and let set about 5-10 minutes until the yeast rises. 2. In a mixer with a dough hook (or you could do it by hand and knead by hand) mix together the flour, yeast mixture, yogurt and butter until it forms a smooth ball. Knead to make it smoother (if sticky add more flour). 3. Put dough in a greased bowl, cover and place it in a warm place to rise about 1 hour (or until double in size). 4. Knead the dough by punching down, then divide into about a lemon size ball of dough. 5. flatten the balls using your hands until about a thick tortilla size. Heat a skillet (I like my cast iron one) on the stovetop, grease the skillet with olive oil lightly, place the flattened dough in it and cook over medium heat until the dough puffs and it is golden brown underneath, brush the top with butter and flip it over and cook until done. Repeat with each ball of dough.
Step 3

Fill each dough with some meat, the sauce and the toppings you like.
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