Three Middle-Eastern Slow-Cooker Recipes for fall

Slow-cooked chuck roast

When the weather cools down, there’s nothing more comforting than the smell of a slow-cooked meal filling your kitchen. These Middle Eastern recipes bring warmth, spice, and home-cooked flavor — all with minimal effort. Whether you’re craving tender beef shawarma, juicy chicken, or a hearty stew, these slow-cooker recipes make it easy to enjoy authentic Beituti flavor any night of the week.

Slow-Cooker Chuck Roast Shawarma

A hands-off way to make tender, flavorful beef shawarma — perfect for meal prep or family dinners.

Ingredients

• 2–2.5 lbs beef chuck roast

• ½ cup Beituti Zesty Shawarma Marinade

• ½ cup beef broth or water

• Optional: sliced onions

Directions

1. Rub the marinade all over the beef.

2. Place sliced onions (if using) at the bottom of the slow cooker and set the beef on top.

3. Pour broth or water around the meat.

4. Cook on LOW for 6–8 hours, until the beef is tender.

5. Shred with 2 forks and mix back into the juices.

6. Cook on HIGH for another 30–45 minutes to soak up more flavor.

7. Taste and adjust seasoning if needed (add more marinade or salt).

8. Serve with tahini or yogurt sauce — in pita wraps, over rice, or on salad.

Slow-Cooker Chicken Shawarma

A juicy, flavorful take on chicken shawarma that practically makes itself — just set it and forget it.

Ingredients

• 2 lbs chicken thighs (or breasts), skinless and boneless

• ¼ cup Beituti Garlic Shawarma Marinade

• ¼ cup water or chicken stock

• Optional: sliced onions

Directions

1. Rub the marinade all over your chicken.

2. Add sliced onions to the bottom of the slow cooker, place chicken on top, and pour in broth or water.

3. Cook on LOW 5–6 hours or HIGH 2–3 hours.

4. Shred with 2 forks, return to the juices, and season to taste.

5. Serve with garlic or tahini sauce — in pita wraps, over rice, or on salad.
   

Slow-Cooker Pea and Carrot Stew (Bazella)

A Lebanese comfort dish made easy — tender beef and veggies simmered in a tomato-rich sauce, perfect with vermicelli rice.

Ingredients

• 1 lb stew beef, cubed

• 1 onion, chopped

• 6 garlic cloves, minced

• ½ cup coriander, chopped

• 3 tbsp tomato paste

• 1 can (14 oz) chopped tomatoes

• 4 cups frozen peas and carrots

• 1 tsp 7-spice (or allspice with a pinch of cinnamon)

• 3 cups water

• Olive oil, salt, and pepper

Directions

1. Sear beef in olive oil until browned (5–7 mins).

2. Add onion, garlic, and coriander; cook for 2 mins.

3. Stir in spices and cook for 1 min.

4. Add tomato paste and cook for 1 min more.

5. Add tomatoes, peas & carrots, and water.

6. Cook on LOW 7–8 hours or HIGH 4 hours, until beef is tender and sauce thickens.

7. Serve with vermicelli rice and a squeeze of lemon.