Ingredients
- 3 lbs beef chuck roast
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Iceberg or butter lettuce leaves, for serving
- Toppings: sliced green onions, shredded carrots, chopped peanuts, etc.
Instructions
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Place the beef chuck roast in the slow cooker and top with the sliced onion and minced garlic.
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In a small bowl, whisk together the beef broth, soy sauce, rice vinegar, brown sugar, sesame oil, ground ginger, and red pepper flakes (if using). Pour the mixture over the beef.
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Season with salt and black pepper to taste.
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Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.
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Remove the beef from the slow cooker and transfer it to a cutting board. Use two forks to shred the beef into bite-sized pieces.
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Skim any excess fat from the cooking liquid in the slow cooker, if desired.
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Return the shredded beef to the slow cooker and toss it with the remaining cooking liquid.
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To serve, spoon the shredded beef into lettuce leaves and top with desired toppings like sliced green onions, shredded carrots, and chopped peanuts.
Enjoy these flavorful and easy-to-assemble slow-cooker shredded beef lettuce cups, perfect for a satisfying and customizable meal.
