Slow Cooker Beef Lettuce Wraps With Quick Pickles

Name: Slow Cooker Beef Lettuce Wraps With Quick Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 large onion, cut into 1/2-inch-thick slices; 8 garlic cloves, crushed; 1 1/2 teaspoons canola oil; 1 (2-pound) boneless chuck roast, trimmed; 1/2 cup unsalted beef stock; 1/4 cup lower-sodium soy sauce; 11 tablespoons rice vinegar, divided; 2 tablespoons dark sesame oil, divided; 2 tablespoons brown sugar; 2 tablespoons unsalted tomato paste; 1 tablespoon white miso (soybean paste); 3/4 teaspoon crushed red pepper; 3/4 cup thinly sliced English cucumber; 3/4 cup julienne-cut carrot; 1 cup water; 1 tablespoon granulated sugar; 3/4 teaspoon kosher salt; 16 Bibb lettuce leaves; 2 teaspoons toasted sesame seeds

Servings: persons

Cooking spray
1 large onion, cut into 1/2-inch-thick slices
8 garlic cloves, crushed
1 1/2 teaspoons canola oil
1 (2-pound) boneless chuck roast, trimmed
1/2 cup unsalted beef stock
1/4 cup lower-sodium soy sauce
11 tablespoons rice vinegar, divided
2 tablespoons dark sesame oil, divided
2 tablespoons brown sugar
2 tablespoons unsalted tomato paste
1 tablespoon white miso (soybean paste)
3/4 teaspoon crushed red pepper
3/4 cup thinly sliced English cucumber
3/4 cup julienne-cut carrot
1 cup water
1 tablespoon granulated sugar
3/4 teaspoon kosher salt
16 Bibb lettuce leaves
2 teaspoons toasted sesame seeds

1
Coat bottom and sides of a 6-quart slow cooker with cooking spray. Layer onion slices in bottom of slow cooker; top with garlic.
2
Heat canola oil in a large cast-iron skillet over medium-high heat. Add chuck roast to pan; cook 2 to 3 minutes, turning to brown on all sides. Place beef on top of onions and garlic; pour any drippings from pan over top.
3
Combine stock, soy sauce, 3 tablespoons vinegar, 1 tablespoon sesame oil, and next 4 ingredients (through red pepper) in a medium bowl, stirring with a whisk. Pour mixture over beef and onions in slow cooker. Cover and cook on LOW for 8 hours.
4
Place cucumber and carrot in 2 shallow bowls 15 minutes before meat is done. Combine remaining 1/2 cup vinegar, 1 cup water, and granulated sugar in a small saucepan over high heat; bring to a boil. Remove from heat; divide vinegar mixture evenly between cucumbers and carrots. Let stand until ready to serve; drain well.
5
Transfer beef from slow cooker to a large platter; shred with 2 forks. Heat remaining 1 tablespoon sesame oil in a large cast-iron skillet over medium-high heat; add shredded beef to pan, pressing into an even layer. Cook 2 to 3 minutes, without stirring. Turn off heat. Sprinkle evenly with salt and 1/4 cup cooking liquid from slow cooker; toss to coat. Discard remaining cooking liquid, onions, and garlic. Divide beef and pickles among lettuce leaves; sprinkle with sesame seeds.

553

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cooking spray, 1 large onion, cut into 1/2-inch-thick slices, 8 garlic cloves, crushed, 1 1/2 teaspoons canola oil, and more.

Yes, Slow Cooker Beef Lettuce Wraps With Quick Pickles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!