This slow-cooker meal combines pot roast and jicama—a sweet, nutty vegetable—in an Asian-flavored sauce. The tasty mixture is served up in a low-calorie lettuce wrap and is great for a low-carb lunch or dinner.
Nutrition per serving may change if servings are adjusted.
1 (3 pound) boneless beef chuck pot roast
1½ cups diced jicama or chopped celery
½ cup chopped green onions
¼ cup rice vinegar
¼ cup reduced-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon finely chopped fresh ginger
½ teaspoon salt
½ teaspoon chili oil
¼ teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons cold water
24 Bibb or Boston lettuce leaves
Trim fat from meat. If necessary, cut meat to fit in a 3½- or 4-quart slow cooker (see Tip). Place meat in the cooker. In a medium bowl, combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and cold water. Stir cornstarch mixture into liquid around the meat. Cover; cook about 15 minutes more or until thickened.
Remove meat from cooker. Using two forks, shred meat. Return meat to cooker. Spoon about ¼ cup of the meat mixture onto each lettuce leaf. Fold bottom edge of each lettuce leaf up and over filling. Fold in opposite sides; roll up from bottom.
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.