1 3 pound boneless beef chuck pot roast

1 1/2 cups chopped jicama or celery

1/2 cup chopped green onions (4)

1/4 cup rice vinegar

1/4 cup reduced-sodium soy sauce

2 tablespoons hoisin sauce

1 tablespoon finely chopped fresh ginger

1/2 teaspoon salt

1/2 teaspoon chili oil

1/4 teaspoon ground black pepper

2 tablespoons cornstarch

2 tablespoons cold water

24 butter head (Boston or Bibb) lettuce leaves

Coarsely chopped cashews (optional)

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a medium bowl combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil, and pepper. Pour over meat.

1. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

1. If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and the cold water; stir into soy sauce mixture. Cover and cook about 15 minutes more or until thickened.

1. Remove meat from cooker, reserving cooking juices. Using two forks, pull meat apart into shreds.

1. Spoon meat mixture onto lettuce leaves. Fold bottom edge of each lettuce leaf up and over filling. Fold in opposite sides; secure with a cocktail pick. Serve wraps with the reserved cooking juices and, if desired, cashews.