Also known as Asian Lettuce Wraps Made With Pot Roast
1 3-pound boneless beef chuck pot roast
1 1/2 cup diced, peeled jicama (1 small) or chopped celery (3 stalks)
1/2 cup chopped green onions (4)
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon chili oil
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons cold water
24 Bibb or Boston lettuce leaves
Remove fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.
Place meat in cooker. Combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil, and pepper in medium bowl. Pour over meat in cooker. Cover and cook on low-heating setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Combine in a small bowl cornstarch and water. Stir cornstarch mixture into liquid around the meat. Cover and cook for 15 minutes or more until thickened.
Remove meat from cooker. With two forks, pull meat apart into shreds. Return meat to cooker. Spoon meat mixture onto lettuce leaves. Fold bottom edge of each lettuce leaf up and over filling. Fold in opposite sides; roll up from bottom.
Serve with cooked brown rice to complete your meal.
Total Fat: 4g
Saturated Fat: 1g
Dietary Exchange: 1 Vegetable, 3 Very Lean Meat
Prep Time: 20 minutes
Cook Time: 4-10 hours
Carb Safe: Yes
Proctor-Silex 4-Quart Slow Cooker