Crock Pot Roast Lettuce Wraps

It has been a while since I have busted out the trusty (and dusty) crock pot. I really should use it more - it's just kind of a pain to clean. That really isn't a reason not to use the crock pot because the fall apart meat that is the result of slow cooking is totally worth the time it takes to pour out the leftover juice and stick the pot in the dishwasher :) So really, I have no excuses. Especially when the final product is as delicious as this recipe. I loved the idea of lettuce wraps, but Adam choose to just pile the meat on top of the slaw and drizzled bbq sauce over it. I served this with sweet potato fries and baked asparagus! It was a yummy, and colorful meal!

Ingredients:

• 1 head of lettuce - I bought romaine, but any large leaf would do!

Everything in the crock pot!

For the roast:

• 2 lb roast
• 1 yellow onion, sliced
• 6 cloves garlic, peeled and smashed
• 1 lime, juiced
• 1 orange, juiced and zested
• 1/2 cup vegetable broth
• 1 Tbsp oregano
• 1/2 tsp cumin
• salt and pepper to taste

For the slaw:

• 1 head of purple cabbage, sliced thin
• 5 dill pickles, sliced thin
• 5 Tbsp yellow mustard (check ingredients!) 
• 2 Tbsp EVOO
• salt and pepper to taste

Shredded meat - ready to go in the lettuce boat!

Instructions:

*There is no particular order in which to do the crock pot part, but here is what I did : 

1. Put sliced onion in bottom of crock pot. Add veggie broth. 
2. Season roast with oregano, cumin, salt, and pepper
3. Add roast to crockpot
4. Zest the orange over the roast, then juice it over the roast
5. Juice the lime over the roast
6. Add smashed garlic to crock pot and place a few of the cloves on top of roast
7. Cook on low for 6-8 hours
8. Remove and shred with forks

For the slaw:

1. Combine all ingredients. This can be done when you turn on the crock pot (for full flavor!) or right before you serve the roast

Serve the roast, onion, and slaw in a lettuce leaf and enjoy!

Don't mind my starting-to-turn-brown lettuce :)