Thanks for stopping by! 😀 If you’re new to my blog, this is actually part 2 of a small series that I’m doing this week, featuring a nice cut of chuck roast that I slow-cooked until melt-in-your-mouth tender in a crock pot!

I wanted to be able to provide several different ways to create delicious sandwiches all starting from the same beef that are very much uniquely different to suit many different palates! Even in the same family, we all can have very different likes.

And no two people are born with even remotely the same taste buds they are that different! Dinnertime can either be a nightmare, or it can be fun! I hope this helps to make it the latter! 😀

Yesterday, I shared Part 1, a Mexican-Style Pita Sandwich , that was a HUGE hit with my hubby, and today I’m sharing part 2! 😀 This one is a Mediterranean-Style Pita Sandwich that is a bit similar to a Greek “gyro” having all of the yummy toppings that a typical gyro has!

Recapping, we started with a very well-seasoned chuck roast that I cooked in the crock pot until fall-apart tender! The beefy seasoned juices were strained and the fat removed, some of the clarified broth was ladled over the pulled meat to keep it moist, and the rest of the broth, or “au jus”, was then frozen for a later use.

 

 

All of our sandwiches in this series start from a  single package of pita bread rounds, so there’s not a whole lot of extra baked bread items to purchase.

Today’s pita starts with a nice pile of the warmed pulled beef!

 

 

It’s then topped with a nice handful of shredded lettuce…..

 

 

…then layered with juicy red summer tomatoes sliced nice and thin!

 

 

I made a simple “tzatziki” sauce using chopped cucumber, enough sour cream to coat well, dried parsley, a little lemon juice, and a dash each of salt and pepper.

I kind of like a lot of it on mine, but you can make as much or little as you like.

*For lower fat, you can substitute Greek yogurt or low-fat sour cream.

 

 

Some paper thin slices of red onion is a must-have topping! 😀

 

 

And my favorite topping of all….a generous sprinkling of crumbled feta cheese!!!! Gosh I love that stuff! My hubby isn’t fond of it at all, so this one was just for me! 😉 (Be sure to pop by tomorrow when you see what style I made him instead!)

Mine was absolutely DELICIOUS! Not exactly like a gyro of course, I mean after all, it is pulled beef, but VERY good! And such a nice change from simply tossing together a super simple French Dip, and instead, making something a bit more fun and creative from simple, crock pot-cooked chuck roast!

And most DEFINITELY a whole lot cheaper and healthier than ordering a carry-out gyro!

So if you, too, have a family full of picky palates, maybe this is something that you’d like to try doing, too. So many easy sandwiches can be made starting from just the beef, lettuce, tomato and pita bread, that surely everyone will find one that they enjoy! 😀

 

*Be sure to check out the other pita sandwiches all created from the same starter beef! (*I will keep all of the posts updated with the links as I add them.)

Versatile Crock Pot Chuck Roast Part 1 / Mexican-Style Pulled Beef Pitas!
Versatile Crock Pot Chuck Roast Part 3 / American-Style Pulled Beef Pitas!
Versatile Crock Pot Chuck Roast Part 4 / Asian-Style Pulled Beef Pitas!
Versatile Crock Pot Chuck Roast Part 5 / Italian-Style Pulled Beef Pita Pizzas!

 

 

Versatile Crock Pot Chuck Roast / Mediterranean-Style Pulled Beef Pitas!

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Ingredients

• 2½ - 3 lbs. chuck roast, (mine weighed 2.71 lbs.)
• 2 tsp. kosher salt
• 1 tsp. coarse ground black pepper
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 4 tsp. dried oregano
• 1 (10½ oz.) can beef consommé
• 4 large garlic cloves, grated

For 1 Pita Sandwich:

• 1 - 6" pita bread round, warmed in microwave
• 1/2 - 1 cup pulled beef
• 1/3 cup shredded lettuce
• 3 thin slices roma tomato
• 1/3 cup chopped cucumber
• sour cream to coat the cucumber well (1/4 cup or so)
• 1/2 tsp. dried parsley
• 1/4 tsp. lemon juice, concentrate ok, optional
• dash each salt and pepper to taste
• thinly sliced red onion, as desired
• crumbled feta cheese, as desired

Instructions

Pat one side with half of the seasonings.

In crock pot, add beef consommé and grate in garlic. Stir.

Place roast in seasoned side-down.

Season other side with rest of seasonings.

Place on lid and turn crock pot on to High for 15 minutes.

Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.

Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.

Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.

When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.

Use what you need, and freeze the rest for later uses.

For Mediterranean-Style Pita Sandwich:

In small bowl combine cucumber, sour cream, parsley, lemon juice and salt and pepper to taste. (*This is an easy "tzatziki sauce").

Warm pita bread in microwave wrapped in damp paper towel until soft and pliable. Top with warm pulled beef, shredded lettuce, tomato slices, tzatziki sauce, red onion and feta cheese. Fold like a taco and enjoy!