1 slow-cooker liner (we used Reynolds)
2 lb boneless beef chuck steak, about 11⁄4 in. thick
1⁄4 cup olive oil
2 Tbsp lemon juice
1 Tbsp minced garlic
1 tsp dried oregano
1⁄2 tsp salt
1⁄4 tsp pepper
1 cup Greek yogurt
1 cup diced seedless cucumber
1 Tbsp snipped fresh dill
1⁄4 tsp salt
5 pocketless pita breads
Accompaniments: leaf lettuce, sliced tomatoes and red onions
1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.
2. 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.
3. Meanwhile, make Sauce: Stir ingredients, cover and refrigerate.
4. 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.