Nutrition per serving may change if servings are adjusted.
1 2¾ to 3-pound boneless beef chuck pot roast
1½ cups chopped, peeled jicama or chopped celery
½ cup chopped green onions (4)
¼ cup rice vinegar
¼ cup reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon grated fresh ginger
½ teaspoon salt
½ teaspoon chile oil
¼ teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
12 savoy cabbage leaves or 24 butterhead (Boston or Bibb) lettuce leaves
¼ cup coarsely chopped cashews (optional)
Jicama strips (optional)
Slivered green onions (optional)
Crushed red pepper
Trim fat from meat. If necessary, cut meat to fit into a 3½- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chile oil, and black pepper. Pour over meat.
Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting 4 to 5 hours.
If using low-heat setting, turn cooker to high-heat setting. In a small bowl combine cornstarch and the cold water; stir into mixture in cooker. Cover and cook about 15 minutes more or until thickened.
Remove meat from cooker, reserving cooking juices. Using two forks, pull meat apart into shreds.
Spoon shredded meat onto cabbage or lettuce leaves. If desired, add cashews, additional jicama strips, and/or slivered green onions. Sprinkle with crushed red pepper. Fold in opposite sides of each cabbage or lettuce leaf; roll up and secure with a cocktail pick. Serve wraps with the reserved cooking liquid for dipping.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.