Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

From an old BH&G crock pot cookbook. My kids, all grown now, loved this, still do! Great dish for a busy day. Even better the next day. Wonderful for the beach.

Ingredients Nutrition

Directions

  1. In skillet brown 1 pound of the meat in 1 tablespoon of hot oil at a time; drain.
  2. Transfer meat to crockery cooker.
  3. Add onion and garlic to skillet; cook till tender. Add to meat with wine, tomato paste, salt, oregano, basil, rosemary and dash of pepper; mix well.
  4. Cover; cook on low heat setting for 4 hours.
  5. To serve, turn cooker to high heat setting.
  6. Blend water into cornstarch; stir into meat mixture. Cook till thickened and bubbly, stirring occasionally.
  7. Split bread to make a pocket; fill each with meat mixture, lettuce, tomato and cucumber and yogurt. Makes 10 to 16 sandwiches, depending on the size of pita bread.