Slow Cooker Greek Gyro Bowls
Slow Cooker Greek Gyro Bowls is a simple, savory cooked in the slow cooker. Made with only four ingredients – boneless beef roast, oregano, garlic, and beef stock. Slowly cooked for a few hours and then topped with an assortment of toppings.
Ask, and you shall receive.
A couple of weeks ago, we made these Slow Cooker Greek Gyro Bowls for Sunday dinner. Thinking nothing of it, we posted the meal on Instagram Stories and we got a ton of responses from y’all wanting the recipe.
Well, yours truly had no recipe to give. We felt terrible to tell you the truth. In our mind this was a recipe that wasn’t “sexy” enough to put on the blog. We typically make Greek gyros every other Sunday because we can set it and forget it. Plus, we are condiment whores in this household so it’s a good excuse to add on an obscene amount of toppings.
Anyway, this got us thinking. We always feel the recipes we share with you daily need to be this grand production, but you guys want simple too. Right? Right. So, today, to keep true to our word, we want to share the recipe for these Slow Cooker Greek Gyro Bowls because it’s so flipping simple. Like simple. We think Juniper could make this meal.
Prep 10 minutesCook 4 hoursTotal 4 hours 10 minutesMakes 6
Ingredients
- 1 large Yellow onion, sliced thinly
- 3 lbs Boneless beef chuck roast
- 5 cloves Garlic, minced
- 2 tbsp Dried oregano
- 3 cups Beef stock
- kosher salt and pepper to taste
- Crumbled feta, for garnish
- Grape tomatoes, halved, for garnish
- Cucumber slices, for garnish
- Red onion slices, for garnish
- Tzatziki, for garnish
- Hummus, for garnish
Method
- In a 5-quart slow cooker, add the sliced onions to the bottom of the slow cooker. Next, place the chuck roast on top of the onions. Sprinkle 1 tbsp of the dried oregano on top along with salt and pepper. Flip, and repeat with remaining 1 tbsp of the dried oregano, salt and pepper.
- Top the chuck roast with minced garlic. Add the beef stock to the slow cooker (if you need to add more that's okay!) covering the chuck roast about 3/4 of the way.
- Cook the beef on high for 4 hours or on low for 8 hours.
- Once cooked, shred the beef. Place some of the shredded beef in a bowl and top with your favorite toppings. Repeat until all bowls have been filled. Enjoy!
