Another AMAZING slow cooker summer dish is here!! Lettuce wraps are very versatile and can be a great alternative to your traditional bread laden sandwiches or heavier taco wraps in summer. The cucumbers and carrots are in season right now and lend a great vibrant crunch to the beef. And the beef…well, its super tender with a subtle sweetness to balance out the umami flavor. Translation, it is good enough to eat all by itself!
My hubby thought these were the bomb, and even though my kiddos were not keen on the lettuce wraps, they did devour the beef with some brown rice and the veggies on the side! So that is a win win in my book. This recipe is courtesy of Cooking Light magazine. I made a few minor adjustments to the recipe to ensure it was gluten free. And while they had you soak the cucumbers and carrots for 15 minutes, we thought they were much better when they marinated longer. Enjoy!!! nom nom
gluten-free / dairy free
Prep time: 35 minutes
Cooking time: 8 hours on low
1 large onion, cut into slices
8 garlic cloves, crushed
1 1/2 tsp canola oil, plus more for slow cooker liner
1 (2-3 lb) boneless chuck roast, trimmed of excess fat
1/2 cup unsalted beef stock
1/4 cup gluten-free soy sauce
11 TBS rice vinegar, divided
2 TBS sesame oil, divided
2 TBS coconut palm sugar (brown sugar works as well)
2 TBS unsalted tomato paste
1 TBS white miso (soybean paste)
3/4 tsp crushed red pepper
16 Bibb lettuce leaves
2 tsp toasted sesame seeds
3/4 cup thinly sliced english cucumbers
3/4 cup julienne-cut-carrots
1 cup of water
1 TBS granulated sugar (I use turbinado)
3/4 tsp kosher salt
**The quick pickles are best if they marinate overnight. If you don’t have the time, let them marinate for at least 30 minutes.
- Place cucumber and carrots in a shallow container with a lid. Combine remaining 1/2 cup vinegar, 1 cup of water, and granulated sugar in small saucepan over high heat. Bring to a boil, then remove from heat and pour vinegar mixture over carrots and cucumber. If you are marinating overnight or all day, let mixture cool and then place in refrigerator. Remove from fridge about 15 minutes before serving; drain well.
- Coat bottom and the sides of slow cooker with canola oil. Place onion slices in the bottom of slow cooker; top with garlic.
- Heat canola oil in large skillet over medium-high heat. Add chuck roast to pan; cook 2-3 minutes, turning to brown on all sides. Place beef on top of onions and pour any drippings from pan over the top.
- Combine stock, soy sauce, 3 TBS vinegar, 1 TBS sesame oil, and next 4 ingredients (through red pepper) in a medium bowl, and whisk together. Pour mixture over beef and onions. Cover and cook on LOW for 8 hours.
- Transfer beef and onions from slow cooker to a large platter; shred with 2 forks. Reserve 1/2-1 cup of the cooking liquid and discard the remaining liquid and garlic. Sprinkle evenly with salt and 1/4 cup of the reserved liquid, toss to coat.
- Divide beef and pickles among lettuce leaves, sprinkle with sesame seeds.