Daily Dish

Daily Dish

Slow-Cooker Shredded Beef Lettuce Cups

Healthy Fact of the Day

Using lettuce leaves as a wrap instead of traditional bread or tortillas provides a low-carb and nutrient-rich alternative, making this dish a lighter and more nutritious option.



  • 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.



  1. Place the beef chuck roast in the slow cooker and top with the sliced onion and minced garlic.

  2. 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.

  3. Season with salt and black pepper to taste.

  4. Cover and cook on low for 8-10 hours, or until the beef is tender and easily shreds with a fork.

  5. 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.

  6. Skim any excess fat from the cooking liquid in the slow cooker, if desired.

  7. Return the shredded beef to the slow cooker and toss it with the remaining cooking liquid.

  8. 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.

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