Slow Cooker Mississippi Roast Gyros–tender shredded beef that has been cooked in pepperoncini juice is piled into a soft pita and then topped with monterey jack cheese and a dollop of sour cream.
Get the INSTANT POT version of the recipe here
Slow Cooker Mississippi Roast Gyros
We loved the Mississippi Roast that we had last week so much that we decided to reinvent it and serve it in a non-traditional way. I always buy a package of Papa Pitas at Costco. I love how soft this particular brand of pita is. They are so delicious. We also enjoy using these pitas to make individual pizzas on a night when we need a 5 minute dinner.
Anyhow, these pitas were staring at me the other day so I decided to try something a little different. I piled in the shredded mississippi roast. Then I grated some monterey jack cheese on top and added a dollop of sour cream. I rolled up the pita and took a huge bite. It was delicious and became an instant hit in our home!
Other similar recipes
Instant Pot or Slow Cooker Buffalo Chicken Gyros
Instant Pot or Slow Cooker Chicken Gyros
Instant Pot or Slow Cooker Beef Gyros
What Slow Cooker Did You Use?
To make slow cooker Mississippi roast gyros I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
Print
Slow Cooker Mississippi Roast Gyros
- Prep Time: 10 minutes
- Cook Time: 8-12 hours on low
- Total Time: 47 minute
- Yield: 8 servings 1x
Description
Tender shredded beef that has been cooked in pepperoncini juice is piled into a soft pita and then topped with monterey jack cheese and a dollop of sour cream.
Ingredients
- 2 pounds chuck roast or cross rib roast
- 1/4 cup butter
- 1 Tbsp Better than Bouillon Beef Base*
- 1/2 cup pepperoncini juice
- 5 pepperoncinis
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup sour cream
- 8 pitas
Instructions
- Cut your roast in half, lengthwise. Add it into the slow cooker.
- Add in the butter, bouillon, pepperoncinis juice, pepperoncinis, salt, onion powder, garlic powder, thyme and pepper.
- Cover and cook on low for 8-12 hours, until roast is tender and easily shreddable.
- Shred the roast, stir it into the juices in the slow cooker.
- Pile some of the beef down the middle of a pita. Sprinkle with tablespoon of cheese and tablespoon of sour cream. Roll up and enjoy!
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
Roast–there are lots of types of roasts out there. However, for this slow cooker Mississippi Roast gyros recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.
Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.
Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.
- Category: Beef
- Method: Slow Cooker
Send Me Free Recipes
Get all my new recipes delivered to your email inbox by signing up below.
This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
The meat is very tasty. The only liquid the recipe calls for is 1/2 C of Pepperoncini juice. I never cooked in the crockpot with that little amount of liquid so I added a cup of water. If I had done it your way using only the juice would it have stuck to the crockpot?
Thank you,
Merris
I’ve done dry crockpot recipes a lot and they work out fine as ingredients release moisture. But some crockpots cook more like ovens these day…they are too hot. So I’m not sure!