Shawarma chuck roast wrap

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2. In a dutch oven or slow cooker, add all the spices, beef broth and lemon juice. Stir to combine..
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4. Add the beef and turn to coat, spoon some sauce over the top.
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6. Cover and cook on low for 8-10 hours.
   8–10 hours
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8. After cooking, remove beef and use two forks to shred. Discard any excess fat.
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10. Skim fat off of the top of the liquid remaining.
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12. Mix shredded beef into sauce. Keep warm until you are ready to serve.
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14. Build wrap by spreading garlic sauce on the pita. Top with beef and add garnishes to your liking.
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16. Fold it burrito style.
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18. Heat a grill pan and grill the wrap.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.