Description
Healthy, easy make-ahead meal the whole family will love. Recipe from PocketChangeGourmet.com
Ingredients
Scale
Shredded Beef Roast
- 4–5 pound Beef Chuck Roast
- 2 1/2 cups Beef Broth (enough to cover roast)
- 1/2 cup Brown Sugar, packed
- 1/4 cup Roasted Garlic Rice Vinegar
- 1 tablespoon Soy Sauce
- 1/2 teaspoon Ground Cumin
Lettuce Wraps
- Bib Lettuce (or Ice Berg, Head Lettuce, your favorite)
- Radish MiniSticks
- Carrots Sticks
- Green Onions
Asian Sauce
- 3/4 cup Water
- 2 teaspoons Cornstarch
- 1/3 cup Roasted Garlic Rice Vinegar
- 1/4 cup Brown Sugar
- 1 1/2 tablespoons Soy Sauce
- 1 tablespoon Fresh Ginger,grated
- 2 cloves Garlic, minced
Instructions
Shredded Beef
- Heat a large skillet with 1-2 tablespoons oil until very hot, add salt and pepper to roast.
- Place roast in skillet and brown on both sides and edges, cooking about 2 minutes each side
- Whisk together remaining ingredients, pour into Slow Cooker and cook on low for 6-8 hours, or on high for 4-5 hours. (cooking on low is better)
- Eat right away: let roast cool slightly, shred with 2 forks and fill lettuce
- Eat next day: place roast in refrigerator, when ready to serve, remove about 30 minutes before, slightly heat, shred with 2 forks and fill lettuce
Asian Sauce
- Whisk together water and cornstarch, set aside
- In a small saucepan, add all ingredients, heat to slight bubble
- Whisk in cornstarch mixture, cook sauce on medium-low stirring frequently until thick
- Let cool slightly
- Store leftovers in refrigerator, heat slightly before serving
Lettuce Wraps
- Add small amount Shredded Beef to lettuce, top with Radish MiniSticks,Carrot Sticks and Green Onions
- Spoon on Asian Sauce
Notes
This recipe will make a lot. You can get 2 meals from the roast. The first meal can be the roast, then serve the leftovers in the Lettuce Wraps.
- Prep Time: 15 minutes
- Cook Time: 6 hours