Description
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
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
Directions
- 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
