Crispy Braised Chuck Roast Gyros (Easy Leftover Dinner)

Tender shredded chuck roast is crisped in a hot skillet, tucked into warm naan, and topped with creamy tzatziki and fresh fennel slaw for an easy dinner everyone will love.

This recipe is exactly why I love cooking a large chuck roast at the beginning of the week. The first night, we enjoy it as a traditional roast dinner. A few days later, the leftovers get transformed into something completely different and possibly even better than the original meal.

The secret is crisping the shredded beef in a hot skillet. Those caramelized edges give the meat incredible flavor and texture while only taking a few extra minutes. Paired with warm naan, creamy tzatziki, and a simple fennel slaw, it feels like a brand new meal instead of leftovers.

This is one of my favorite ways to stretch a roast into multiple dinners without anyone feeling like they’re eating the same thing twice.

Main Ingredients & Swaps

• Braised Chuck Roast – This recipe was designed specifically for to use leftovers from my Greek Lemon Herb Pot Roast. The beef becomes wonderfully crispy in the skillet while staying tender inside.
• Naan or Pita Bread – Both work beautifully here. I tend to use whatever I can find at the grocery store.
• Tzatziki Sauce – The cool, creamy flavor balances the rich beef perfectly. I love using my homemade tzatziki recipe, but store bought works in a pinch.
• Fennel – Adds freshness and crunch that helps lighten the meal. If you’re not a fennel fan, thinly sliced cucumber or shredded lettuce can be substituted.
• Charred Lemon Crème Fraîche Dressing – This ties the meal back to the original roast dinner and adds incredible flavor to the slaw.
• Romaine Lettuce – Adds extra crunch and makes the slaw feel substantial enough to serve inside the gyro or on the side.

Equipment I Use

• Large Skillet – The key to getting those crispy edges on the beef.
• Mandoline Slicer – Makes quick work of thinly slicing the fennel for the slaw.

How I Make It

I start by heating a large skillet over medium high heat with a little olive oil. Once the pan is hot, I add the shredded chuck roast along with a few spoonfuls of the leftover cooking juices if I have them. As the beef cooks, the edges become browned and crispy while the inside stays tender.

While the beef crisps, I warm the naan or pita until it’s soft and pliable. This only takes about a minute and makes a huge difference in the finished gyros.

For the slaw, I thinly slice the fennel and toss it with chopped fennel fronds, romaine lettuce, a few spoonfuls of Charred Lemon Crème Fraîche Dressing, a pinch of salt, and a squeeze of fresh lemon juice.

To assemble, I spread the warm naan with plenty of tzatziki, pile on the crispy beef, and add a generous scoop of the fennel slaw. The combination of crispy, creamy, and fresh flavors is hard to beat.

Serving Ideas

• Serve these gyros with crispy roasted potatoes, oven baked fries, or a simple side salad.
• I like to serve this with extra tzatziki on the side for dipping, you can never have enough IMO.
• If you still have leftover fennel slaw, it pairs beautifully with grilled chicken, salmon, or roasted vegetables.

Tips & Storage

• This recipe works best with leftover Greek Lemon Herb Pot Roast.
• Adding a few spoonfuls of leftover cooking liquid helps keep the beef moist while it crisps.
• Store bought naan or pita keeps this meal fast and weeknight friendly.
• The fennel slaw can be prepared a few hours ahead of time.
• Leftover beef can be stored in the refrigerator for up to 4 days.
• Reheat the beef in a skillet rather than the microwave to maintain the crispy texture.

Watch the YouTube video below to see exactly how I make these Crispy Braised Chuck Roast Gyros.

Crispy Braised Chuck Roast Gyros (Easy Leftover Dinner)

Tender shredded chuck roast is crisped in a hot skillet, tucked into warm naan, and topped with creamy tzatziki and fresh fennel slaw for an easy dinner everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course: Dinner

Cuisine: Greek

Ingredients Method Video Notes

Ingredients

  

For the Gyros

• 3 to 4 cups leftover braised chuck roast shredded
• 1 to 2 tablespoons olive oil
• 4 to 6 naan or pita breads warmed

Toppings

• Tzatziki sauce store bought or homemade

Fennel Slaw

• 1 fennel bulb very thinly sliced
• a few fennel fronds chopped
• 1 head romaine lettuce chopped
• 2 to 4 tablespoons Charred Lemon Crème Fraîche Dressing
• Pinch of coarse salt
• Squeeze of fresh lemon juice

Notes

This recipe works especially well with leftover Greek Lemon Herb Pot Roast.

The key step is crisping the beef in a hot skillet. This transforms the texture and makes it feel freshly cooked.

Adding a few spoonfuls of leftover cooking liquid helps keep the beef moist while it crisps.

Store bought naan or pita keeps this meal quick and weeknight friendly.

Method

 

1. Heat a large skillet over medium high heat. Add the olive oil.
2. Add the shredded chuck roast along with a few spoonfuls of the leftover cooking juices if available. Cook for 5 to 8 minutes, stirring occasionally, until the edges become browned and crispy.
3. Warm the naan or pita in a dry skillet for 30 to 60 seconds per side, or until soft and pliable.

For The Fennel Slaw

1. In a large bowl, combine the sliced fennel, fennel fronds, and romaine lettuce. Add the 2-4 tbsp of Charred Lemon Crème Fraîche Dressing and toss until lightly coated.
2. Season with a pinch of salt and a squeeze of fresh lemon juice.

For Serving

1. Spread the warm naan or pita with tzatziki sauce.
2. Top with a generous scoop of crispy beef.
3. Add the fennel slaw inside the wrap or serve it alongside.
4. Serve immediately. This goes really well with crispy potato fries!

Video

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