Ingredients
U.S.MetricConversion chart
U.S.MetricConversion chart
- 1 slow-cooker liner (we used Reynolds)
- 2 pound(s) boneless beef chuck steak, about 11⁄4 in. thick
- 1/4 cup(s) olive oil
- 2 tablespoon(s) lemon juice
- 1 tablespoon(s) minced garlic
- 1 teaspoon(s) dried oregano
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 cup(s) Greek yogurt
- 1 cup(s) diced seedless cucumber
- 1 tablespoon(s) snipped fresh dill
- 1/4 teaspoon(s) salt
- 5 pocketless pita breads
- Line a 3-qt or larger slow-cooker with liner; place beef in liner.
- Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.
- Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.
- Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.