Source: dLife

Asian lettuce wraps made with beef chuck pot roast and onions.

Servings

3 lb Beef, chuck arm pot roast, lean, raw, 1/8" trim
1.5 cup Jicama, fresh, chopped (or 3 stalks of celery, chopped)
0.5 cup fresh chopped green onion
0.25 cup rice vinegar
0.25 cup low sodium soy sauce
2 tbsp hoisin sauce
1 tbsp fresh ginger root , finely chopped
0.5 tsp salt
0.5 tsp hot chili oil (preferably chili oil)
0.25 tsp black pepper
2 tbsp cornstarch
2 tbsp cold water , cold
24 Boston lettuce leaves

1 Remove fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. Place meat in cooker.
2 Combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil, and pepper in medium bowl. Pour over meat in cooker.
3 Cover and cook on low heating setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
4 If using low heat setting, turn to high heat setting.
5 In a small bowl combine cornstarch and water. Stir cornstarch mixture into liquid around the meat. Cover and cook for 15 minutes or more until thickened.
6 Remove meat from cooker. With two forks, pull meat apart into shreds.
7 Return meat to cooker.
8 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.