SLOW-COOKER SHREDDED BEEF LETTUCE CUPS

Slow-Cooker Shredded Beef Lettuce Cups image

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

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 14

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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

Steps:

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., Remove roast from slow cooker. Cool slightly; shred roast with 2 forks., 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., Serve beef in lettuce leaves. If desired, sprinkle with green onions.

Nutrition Facts : Calories 271 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 642mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges