Taste of Home
Slow-Cooker Shredded Beef Lettuce Cups
TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
YIELD: 8 servings.
The slow cooker is our summertime go-to for cool kitchen cooking. After swim lessons and outdoor activities, it's so nice to come back to a tasty, light dinner. If you can't find Bibb or Boston, green leaf lettuce is less sturdy but can work in a pinch. —Elisabeth Larsen, Pleasant Grove, Utah
Ingredients
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1 boneless beef chuck roast (2 pounds)
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3 medium carrots, peeled and chopped
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2 medium sweet red peppers, chopped
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1 medium onion, chopped
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1 can (8 ounces) unsweetened crushed pineapple, undrained
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1/2 cup reduced-sodium soy sauce
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2 tablespoons packed brown sugar
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2 tablespoons white vinegar
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1 garlic clove, minced
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1/2 teaspoon pepper
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3 tablespoons cornstarch
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3 tablespoons water
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24 Bibb or Boston lettuce leaves
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Sliced green onions, optional
Directions
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1.
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.
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2.
Remove roast from slow cooker. Cool slightly; shred roast with 2 forks.
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3.
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.
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4.
Serve beef in lettuce leaves. If desired, sprinkle with green onions.
Nutrition Facts
3 lettuce cups: 271 calories, 11g fat (4g saturated fat), 74mg cholesterol, 642mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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