Sweet hoisin and rice vinegar flavor beef chuck pot roast in these low-carb wraps.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
slow-cook:
8 hrs to 10 hrs (low) or 4-5 hours (high)
cook:
5 mins
Servings:
12
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Ingredients

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Directions

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  • Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onion, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.

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  • Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

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  • Remove meat from slow cooker. Using two forks, shred meat and transfer to a bowl. Cover to keep warm.

  • For sauce: Skim fat off cooking liquid; discard. Transfer cooking liquid (and any vegetables) to a small saucepan. In a small bowl, combine cornstarch and the water; add to cooking liquid. Cook and stir over medium-high heat until slightly thickened and bubbly; cook and stir 2 minutes more. Add sauce to shredded meat; toss to coat.

  • To serve, spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold lettuce around filling; secure with a toothpick, if you like.

Nutrition Facts

168 calories; total fat 4g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 2g; cholesterol 67mg; sodium 401mg; potassium 472mg; carbohydrates 5g; fiberg; sugar 1g; protein 25g; vitamin a 534IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 20mcg; vitamin b12 3mcg; calcium 20mg; iron 3mg.

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