Slow cooker beef wraps with tahini

Name: Slow cooker beef wraps with tahini
Prep time: 20 min
Cook time: 5 h 10 min
Total time: 5 h 30 min
Yield: 8
Ingredients: 1 large onion, thickly sliced; 6 garlic cloves, crushed; 1 tbsp vegetable oil; 750 g outside round beef roast, cut in half lengthwise; 1/2 tsp salt; 1/2 tsp pepper; 1/3 cup soy sauce; 1 cup plus 1 tbsp white vinegar, divided; 1/3 cup granulated sugar, divided; 1 tsp hot pepper flakes; 1/2 cup plus 2 tbsp tahini, divided; 1 tbsp sesame oil; 1 1/2 tsp salt; 2 medium carrots, peeled and cut into long matchsticks (1 cup); 1/2 bunch radishes, sliced (1/2 cup); 16 leaves of red leaf lettuce; 2 tsp toasted sesame seeds; 1 tbsp lemon juice; cilantro, for garnish

Prep Time20 min
Total Time5 h 30 min
Makes8 to 10 servings

By Chatelaine

These Middle-Eastern-inspired wraps, complete with quick-pickled carrots and radishes, are made low-carb by substituting lettuce for pitas.

Ingredients

1 large onion, thickly sliced
6 garlic cloves, crushed
1 tbsp vegetable oil
750 g outside round beef roast, cut in half lengthwise
1/2 tsp salt
1/2 tsp pepper
1/3 cup soy sauce
1 cup plus 1 tbsp white vinegar, divided
1/3 cup granulated sugar, divided
1 tsp hot pepper flakes
1/2 cup plus 2 tbsp tahini, divided
1 tbsp sesame oil

Pickles

1 1/2 tsp salt
2 medium carrots, peeled and cut into long matchsticks (1 cup)
1/2 bunch radishes, sliced (1/2 cup)
16 leaves of red leaf lettuce
2 tsp toasted sesame seeds
1 tbsp lemon juice
cilantro, for garnish

Instructions

SCATTER onion slices and garlic in bottom of slow cooker insert.
HEAT oil in a large frying pan over medium-high. Sprinkle meat with salt and pepper, then add to pan and brown on all sides, about 2 min per side. Lay on top of onions and garlic.
WHISK 2 cups water, soy, 1 tbsp of the vinegar, 2 tbsp of the sugar, pepper flakes in a medium bowl, then pour over beef. Cover and cook on high for 6 hours.
PICKLES: Combine 2/3 cup water, remaining 1 cup of the vinegar and 1/4 cup of the sugar and salt in a large saucepan over high. Bring to a boil until sugar dissolves. Remove from heat. Stir in carrots and radish. Let cool and refrigerate until ready to use.
TRANSFER beef to a large bowl and tear into large shreds with 2 forks. Skim off and discard any fat from juices. Transfer juices to a frying pan and boil on high until reduced to about 1 1/2 cups, 10 to 12 min. Stir in shredded beef, 1/2 cup of the tahini and sesame oil. Sprinkle with sesame seeds. Stir remaining 2 tbsp of the tahini, 2 tbsp water and 1 tbsp lemon juice in a small bowl. Serve beef and pickles on lettuce leaves and more sesame seeds., if desired. Drizzle with tahini sauce if needed.

Watch: How to make slow cooker meatballs

Nutrition (per serving)

Calories 303, Protein 20g, Carbohydrates 16g, Fat 18g, Fibre 2g, Sodium 1023mg.
Excellent source of Vitamin B12.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

FILED UNDER:

summer Slow cooker

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.