Slow Cooker Shredded Beef Lettuce Cups Recipe

Ingredients

1 boneless beef chuck roast (2 pounds)3 medium carrots, peeled and chopped2 medium sweet red peppers, chopped1 medium onion, chopped1 can (8 ounces) unsweetened crushed pineapple, undrained1/2 cup reduced-sodium soy sauce2 tablespoons packed brown sugar2 tablespoons white vinegar1 garlic clove, minced1/2 teaspoon pepper3 tablespoons cornstarch3 tablespoons water24 Bibb or Boston lettuce leavesSliced green onions, optional

Preparation

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.