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.
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
Instructions
- Heat a large skillet over medium high heat. Add the olive oil.
- 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.
- 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
- 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.
- Season with a pinch of salt and a squeeze of fresh lemon juice.
For Serving
- Spread the warm naan or pita with tzatziki sauce.
- Top with a generous scoop of crispy beef.
- Add the fennel slaw inside the wrap or serve it alongside.
- Serve immediately. This goes really well with crispy potato fries!
Video
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.
