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Slow Cooker Beef Gyros Recipe

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6 hours 18 minutes
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I wanted to make something a little healthier for dinner tonight, but I wanted it to be quick and easy. Our Chicken Gyros are one of the most popular posts on our site, so I decided that it was time for a beef version . . . and I think that I like it even more!
Slow Cooker Beef Gyros Recipe

These Slow Cooker Beef Gyros combine flavorful, tender meat, soft pita bread, and creamy sauce for a delicious meal.  Plus, the fact that you can cook them in the slow cooker makes this meal easy to prep.

Gyros are traditionally from Greece.  They’re the perfect meal to add to your family meal plan.  My kids will eat anything with pita bread!

If you have an Instant Pot, be sure to check out how to make our Beef Gyros in the Instant Pot.

Related Recipe: If you love using your slow cooker, be sure to check out our recipe for the Best Slow Cooker Beef Stew

What is tzatziki sauce?

Tzatziki sauce is a creamy sauce made with yogurt, cucumber, and garlic.  It’s often seasoned with other herbs and seasonings such as dill, salt, and pepper.  Our recipe also has lemon juice and vinegar to make it just right.

Tzatziki sauce is the perfect way to finish off these Slow Cooker Beef Gyros.  Don’t skip the sauce!

Why do you strain the yogurt?

We highly recommend straining the plain yogurt.  This will thicken the yogurt and keep the tzatziki sauce from being too watery.

However, many of our readers have substituted the yogurt with plain Greek yogurt and say that straining is not necessary since Greek yogurt has a thicker consistency to begin with.  Both options work!

Other toppings for Beef Gyros

We recommend topping your Beef Gyro with lettuce, tomato, and cucumber in addition to the tzatziki sauce.  You can also finish off your gyro with:

  • Hummus
  • Feta cheese
  • Onions
  • Red cabbage (thinly sliced)

How to Make Slow Cooker Beef Gyros:

  1. Spray your slow cooker with non stick cooking spray and turn onto Low setting.
  2. Pour beef broth in the bottom of the slow cooker.
  3. Place steak in the slow cooker and top with onion slices.
  4. In a small bowl, mix together olive oil, garlic, oregano, salt, pepper, and lemon juice.
  5. Pour on top of meat and place lid on top of slow cooker. Cook on low for 7-8 hours.
  6. When finished cooking, place meat on a pita and top with shredded lettuce, tomatoes, and sliced cucumbers. Drizzle with homemade Tzatziki sauce or another sauce of your choosing.

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HELPFUL ITEMS USED IN THIS RECIPE

  1.  Slow Cooker – This slow cooker has a programmable cook timer.
  2. Mixing bowls – We love this 4 piece set and each bowl has a tight fitting lid. 
  3. Strainer – This mesh strainer will help thicken up your sauce.

Slow Cooker Beef Gyros Recipe

After cooking all day, the flavorful meat is so tender that it practically falls apart!
Serving6
Prep Time 6 hours 10 minutes
Cook Time 8 minutes
Total Time 6 hours 18 minutes
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Ingredients

  • ½ cup beef broth
  • 3 pounds sirloin steak, (cut into 1/2 inch strips)
  • 1 onion, thinly sliced
  • ¼ cup olive oil
  • 4 teaspoons minced garlic
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 Tablespoons lemon juice
  • 6 pita breads
  • 1 cup lettuce, shredded
  • 2 tomatoes, diced
  • 1 cucumber, sliced

Tzatziki sauce:

  • 32 ounces plain yogurt
  • 2 cucumbers, peeled and seeded
  • 3 teaspoons minced garlic
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon dried dill weed
  • salt and pepper to taste

Equipment

Instructions

  1. Spray slow cooker with non-stick cooking spray. Pour beef broth in the bottom of the slow cooker.
  2. Place steak in the slow cooker and top with onion slices.
  3. In a small bowl, mix together olive oil, garlic, oregano, salt, pepper, and lemon juice.
  4. Pour on top of meat and place lid on top of slow cooker. Cook on low for 7-8 hours.
  5. When finished cooking, place meat on a pita and top with shredded lettuce, tomatoes, and sliced cucumbers. Drizzle with homemade Tzatziki sauce.

Tzatziki instructions:

  1. Strain yogurt using a cheesecloth over a bowl (if you don't have that, a strainer lined with a coffee filter will work) for a couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don't do it, your sauce will be runny and not as delicious).
  2. Shred or grate the cucumbers and blot them with a paper towel to get rid of as much moisture as possible.
  3. Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).

Notes

Also good with cucumber ranch dressing drizzled on top. We have also drizzled a little olive oil on for a delicious taste.

Nutrition

Calories: 676 kcal · Carbohydrates: 47 g · Protein: 62 g · Fat: 26 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 12 g · Cholesterol: 158 mg · Sodium: 775 mg · Potassium: 1464 mg · Fiber: 4 g · Sugar: 11 g · Vitamin A: 672 IU · Vitamin C: 17 mg · Calcium: 342 mg · Iron: 5 mg
Cuisine: American, Mediterranean
Course: Main Course
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

 Adapted from 365 Days of Crockpot

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Published: February 11, 2019Updated: November 10, 2022

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Questions & Reviews

  1. Susan Hall says:
    Looks good! To save a step, I'm thinking that Greek Yogurt would work for the sauce with out having to strain it. I think that is all greek yogurt is anyway... strained regular yogurt.
  2. eric says:
    Also left out was to add the dill to the sauce.
  3. Amanda says:
    Would making this in a 2.5 qt crock pot take longer than 7-8 hrs?
  4. Cyd says:
    The main thing is making sure you have enough room for all of the ingredients without the slow cooker being filled to the top. You could easily cut this recipe in half to accommodate a smaller crock pot. Hope this helps! Have a great weekend.
  5. Elizabeth Gharagozlou says:
    I see that the 4 minced garlic cloves are missing from the directions. Do you just add them with the other liquids?
  6. Elizabeth Gharagozlou says:
    I purchased one of the plan books, it's missing from the directions there too ?
  7. Dedi says:
    Do you cut the steak before putting into the crock pot, or after cooking time is over?
  8. Cyd says:
    Cut the steak into 1/2 inch strips before placing in the slow cooker.
  9. Cherrie says:
    Could you make in Instant Pot? If so do you have directions?
  10. Cyd says:
    We have this post we put on our website. Hopefully it will answer any questions you have. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
  11. Holly W says:
    I made this today and it was so yummy and such a hit with our family. I left out the olive oil entirely. The roast had some fat in it and I didn't think adding more oil sounded very appealing. I also used 2% plain Greek yogurt for the tzatziki sauce and thinly sliced the cucumbers and didn't have any trouble with watery sauce. Thanks for posting this tasty recipe!
  12. Bobbi says:
    Hello fellow fellow six sister subscriber just checking we are 4hers we raise our own Lambs always make my gyros with Lamb but I haven’t tried any of my lamb in the Insta pot this might be a disaster and totally disgusting just wondering if you girls have had any experience with shredded lamb recipes?
  13. Traci Kenworth says:
    These look delicious! Trying!
  14. Cyd says:
    Hi Bobbi. No lamb recipes yet!
  15. Stephanie Shell says:
    My family LOVED these!! My husband commented that he liked it better than expected because it didn't taste like Gyros. LOL He doesn't prefer lamb so this beef option was ideal for him. My suggestions would be to check the meat after about 6 hours (that is all mine took to be well done), use greek yogurt to avoid straining and to omit the red wine vinegar in the sauce (it was too overpowering to me).
  16. Raven says:
    Could you put on high for 3-4 hours and it be okay?
  17. Momma Cyd says:
    You should be ok. Low setting is best for 7-8 hours.
  18. Tammy says:
    Would this work with a regular roast?
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