Lynbrook | New Hyde Park | NY

slow cooker

Recipe of the Week: Shredded Beef Lettuce Cups

Prep Time: 20 min.
Cook Time: 6 hours
Makes 8 servings
Ingredients:Turkey Taco Lettuce Wraps

  • 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
  • 1/3 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
Directions: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.

Tips:
Water chestnuts are a great addition to this recipe and hold up well in the slow cooker.
For more crunch, top with shredded carrots and radishes!!

Nutrition Facts:

3 lettuce cups: 271 calories

11g fat, 18g carbohydrates, 24g protein
Original recipe from Taste of Home can be found here!