Shawarma chuck roast wrap

1. Put all the spices, the beef broth and the lemon juice into a Dutch oven or slow cooker and stir to combine.
2. Add the beef, turn it to coat and spoon a little sauce over the top.
3. Cover and cook on low for 8 to 10 hours.
4. Once cooked, lift out the beef and shred it with two forks, discarding any large bits of fat.
5. Skim the fat from the surface of the remaining liquid.
6. Stir the shredded beef back into the sauce and keep it warm until you are ready to serve.
7. Build each wrap by spreading garlic sauce over the pita, then adding beef and the garnishes you fancy.
8. Fold it up burrito-style.
9. Heat a grill pan and griddle the wrap.

Tips from the ZestyPlate Kitchen

• Pick a well-marbled chuck roast, as the fat melts down over long cooking and leaves the meat tender.
• Keep the heat low and the time long until the beef shreds with two forks.
• Skim the fat off the sauce, then stir the beef back in so it stays moist.
• Griddle the finished wraps for a crisp, toasted outside.