"BEEF GYROS"

2 - lb. boneless beef chuck steak, about 1 - 1/4 in. thick

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

Yogurt-Dill Sauce

1 cup greek yogurt

1 cup diced seedless cucumber

1 tablespoon snipped fresh dill

1/4 teaspoon salt

5 pocketless pita breads

Accompaniments: leaf lettuce, sliced tomatoes and red onions

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.

Serves: 5