Slow-Cooker Shredded Beef Lettuce Cups

Directions

1. 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. 2

   Remove roast from slow cooker. Cool slightly; shred roast with 2 forks.
3. 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. 4

   Serve beef in lettuce leaves. If desired, sprinkle with green onions.