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