Shawarma chuck roast wrap

Method18 steps

1. 1

   Step 1: Measure all the ground cumin (1 tbsp), paprika (2 tsp), salt (1 tsp), ground ginger (1 tsp), turmeric (1 tsp), cayenne, cinnamon (½ tsp), coriander (½ tsp) and ground cloves (¼ tsp) into the slow-cooker pot.

   Uses 1 tbsp ground cumin · 2 tsp paprika · 1 tsp salt · 1 tsp ground ginger · 1 tsp ground turmeric · ½ tsp ground cayenne pepper · ½ tsp ground cinnamon · ½ tsp ground coriander

2. 2

   Step 2: Pour the cup of prepared beef broth (1 cup) and three tablespoons lemon juice into the slow-cooker pot and stir into all the measured spices.

   Uses All measured spices · 1 cup prepared beef broth · 3 tbsp lemon juice

3. 3

   Step 3: Unwrap the raw chuck roast and have it ready to lower into the slow cooker; keep raw-meat utensils away from serving foods.

   Uses 1 kg raw beef chuck roast

4. 4

   Step 4: Lower the whole chuck roast into the spiced cooking liquid, turn to coat and spoon some of that same liquid over the top.

   Uses All mixed cooking liquid · The whole raw roast

5. 5

   Step 5: Put the lid securely on the slow cooker and select LOW.

   Uses The complete assembled slow-cooker pot

6. 6

   Step 6: Cook on LOW for eight to ten hours, until the beef is fully cooked and tender enough to pull apart easily with two forks. Continue cooking if it still resists shredding.

   Uses The complete covered pot

7. 7

   Step 7: Lift the fully cooked tender roast onto a clean plate, leaving all its cooking liquid in the slow-cooker pot.

   Uses The cooked roast lifted out, with its liquid retained in the pot

8. 8

   Step 8: Shred the cooked roast with two forks and discard any excess pieces of fat. Keep the full shredded meat batch ready to return to its sauce.

   Uses The complete cooked roast

9. 9

   Step 9: Leave the retained cooking liquid in the slow-cooker pot and let its surface settle so any excess fat can be removed.

   Uses All liquid retained after lifting out the roast

10. 10

    Step 10: Skim excess fat from the surface of that retained liquid, keeping the spiced sauce underneath.

    Uses The complete retained liquid

11. 11

    Step 11: Have the full shredded cooked beef ready beside the skimmed sauce; use clean utensils to recombine them.

    Uses All shredded cooked beef

12. 12

    Step 12: Mix all the shredded cooked beef into its skimmed retained sauce. Keep the combined beef and sauce hot in the slow cooker until ready to fill the wraps.

    Uses All shredded cooked beef · All skimmed retained sauce

13. 13

    Step 13: Warm as many ready-made pita breads as needed for serving. Have the ready-made garlic sauce and any optional ready-to-serve garnishes of your choice beside them.

    Uses Ready-made pita breads, as required for serving · Ready-made garlic sauce for spreading on the pita, as required · Optional ready-to-serve garnishes of your choice, to taste

14. 14

    Step 14: Spread ready-made garlic sauce on each warmed pita, top with some of the hot shredded beef and its sauce, and add the optional garnishes to your liking.

    Uses Cooked sauced beef portioned between wraps · Prepared serving breads, sauce and selected garnishes

15. 15

    Step 15: Leave space at the edges of each filled pita so it can fold around the hot filling without overflowing.

    Uses The assembled filled pitas

16. 16

    Step 16: Fold each filled pita burrito-style, tucking the sides around the filling.

    Uses All filled pitas

17. 17

    Step 17: Heat a clean grill pan, ready to toast the folded wraps.

18. 18

    Step 18: Put the folded wraps in the hot grill pan and toast until the bread is marked and crisp, turning as needed. Serve while the filling is hot. Refrigerate leftover cooked beef and clean unused serving sauce promptly in separate covered containers.

    Uses The folded filled wraps