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Slow Cooker Mississippi Roast Gyros

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  • Prep Time: 10 minutes
  • Cook Time: 8-12 hours on low
  • Total Time: 0 hours
  • Yield: 8 servings 1x


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. 


  • 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


  1. Cut your roast in half, lengthwise. Add it into the slow cooker.
  2. Add in the butter, bouillon, pepperoncinis juice, pepperoncinis, salt, onion powder, garlic powder, thyme and pepper.
  3. Cover and cook on low for 8-12 hours, until roast is tender and easily shreddable.
  4. Shred the roast, stir it into the juices in the slow cooker.
  5. 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!


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