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Slow-Cooker Shredded Beef Lettuce Cups


  • 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


  • 1. In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next six ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours.
  • 2. Remove roast from slow cooker. Cool slightly; shred roast with two forks.
  • 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.
  • 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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