The slow cooker is our summertime go-to for cool kitchen cooking. After swim lessons and outdoor activities, it's so nice to come back to a tasty, light dinner. If you can't find Bibb or Boston, green leaf lettuce is less sturdy but can work in a pinch.

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

1. 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.
2. Remove roast from slow cooker. Cool slightly; shred roast with 2 forks.
3. 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.
4. Serve beef in lettuce leaves. If desired, sprinkle with green onions.