Name: Slow-Cooker Shredded Beef Lettuce Cups
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 boneless beef chuck roast (2 pounds) -; 3 medium carrots, peeled and chopped -; 2 medium sweet red peppers, chopped -; 1 medium onion, chopped -; 1 can (8 ounces) unsweetened crushed pineapple, undrained -; 1/2 cup reduced-sodium soy sauce -; 2 tablespoons packed brown sugar -; 2 tablespoons white vinegar -; 1 garlic clove, minced -; 1/2 teaspoon pepper -; 3 tablespoons cornstarch -; 3 tablespoons water -; 24 Bibb or Boston lettuce leaves -; Sliced green onions, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Shredded Beef Lettuce Cups

1. 1 boneless beef chuck roast (2 pounds) -

2. 3 medium carrots, peeled and chopped -

3. 2 medium sweet red peppers, chopped -

4. 1 medium onion, chopped -

5. 1 can (8 ounces) unsweetened crushed pineapple, undrained -

6. 1/2 cup reduced-sodium soy sauce -

7. 2 tablespoons packed brown sugar -

8. 2 tablespoons white vinegar -

9. 1 garlic clove, minced -

10. 1/2 teaspoon pepper -

11. 3 tablespoons cornstarch -

12. 3 tablespoons water -

13. 24 Bibb or Boston lettuce leaves -

14. Sliced green onions, optional -

How to cook deliciously - Slow-Cooker Shredded Beef Lettuce Cups

1. Stage

In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next 6 ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours.

2. Stage

Remove roast from slow cooker. Cool slightly; shred roast with 2 forks.

3. Stage

Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes.

4. Stage

Serve beef in lettuce leaves. If desired, sprinkle with green onions.