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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 pounds
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
STEP 1
Preheat the oven to 325° F.,
STEP 2
Arrange the onions, shallots, and garlic, in the bottom of a large, oven-safe Dutch oven.,
STEP 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.,
STEP 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.,
STEP 5
Simmer the remaining sauce left in the pot with the butter, until just barely reduced. Toss the beef with the sauce.,
STEP 6
Stuff the beef and onions into warmed pitas with tzatziki. Then add lettuce, red onions, and herbs. Drizzle over more tzatziki. YUM! Enjoy!
Nutrition Facts
(per serving)
Calories:
1625 calories
Servings:
6 servings
Carbohydrates:
55 g
Fat:
116 g
Fiber:
7 g
Protein:
112 g
Sugar:
5 g
Meal Effort
Preparation:
35 minutes
Cook:
3 hrs 50 mins
Total:
4 hrs 25 mins