This was a great summer dinner, but fall is my true slow cooker season. And still, a beef gyro is great for a weekend dinner, when we tend to go out for lunch and eat a bigger meal, then we just graze or throw something quick together for dinner. With this recipe, I can put these on in the morning before the day gets going, and we have weekend dinner for that evening with minimum work. This recipe is from Six Sisters Stuff, and it was straightforward and delicious. I only took one photo of the finished product, but look how tasty.

1/2 cup beef broth
2-3 lbs sirloin steak, cut into 1/2 inch strips
1 onion, thinly sliced
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons lemon juice
pita bread
lettuce, tomatoes, and cucumber for topping

Tzatziki sauce:
32 ounces plain yogurt
2 cucumbers, peeled and seeded
3 cloves garlic, crushed
2 teaspoons red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
salt and pepper, to taste
olive oil, to taste

Spray slow cooker with non-stick cooking spray. Pour beef broth in the bottom of the slow cooker.

Place steak in the slow cooker and top with onion slices.

In a small bowl, mix together olive oil, oregano, salt, pepper, and lemon juice. Pour on top of meat and place lid on top of slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

When finished cooking, place meat on a pita and top with shredded lettuce, tomatoes, and sliced cucumbers. You can drizzle homemade tzatziki (see instructions below) or cucumber ranch dressing.

Tzatziki instructions:
Strain yogurt using a cheesecloth over a bowl or overnight to get out as much moisture as possible (I honestly didn’t even read this step and just used straight Greek yogurt. It was fine).

Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible.

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, at least 30 minutes.