Legacy Reserve at Old Town Newsletter

In August we are thinking light, but we will not forfeit flavor. These slow cooker shredded beef lettuce cups will hit just the right spot without leaving you feeling too heavy to continue to enjoy your summer activities. Ingredients: 1 boneless beef chuck roast (2 pounds), 3 medium carrots, peeled and chopped, 2 medium sweet red peppers, chopped, 1 medium onion, chopped, 1 can (8 ounces) unsweetened crushed pineapple, undrained, 1/2 cup reduced-sodium soy sauce, 2 tablespoons packed brown sugar, 2 tablespoons white vinegar, 1 garlic clove, minced, 1/2 teaspoon pepper,
3 tablespoons cornstarch, 3 tablespoons water, 24 Bibb or Boston lettuce leaves, Sliced green onions, optional
Directions
In a 4- or 5-qt. slow cooker, combine roast, carrots, peppers and onion. Stir together next 6 ingredients in small bowl; pour over roast. Cook, covered, on low until roast is tender, 6-8 hours.
Remove roast from slow cooker. Cool slightly; shred roast with 2 forks.
Skim fat from cooking juices; transfer juices and vegetables to a small saucepan. Bring to a boil over high heat. In a small bowl, combine cornstarch and water. Gradually stir cornstarch mixture into juices; cook until sauce is thickened, 3-4 minutes. Return beef, sauce and vegetables to slow cooker; cook until heated through, 10-15 minutes.
Serve beef in lettuce leaves. If desired, sprinkle with green onions.