Place a 2-3 lb boneless beef chuck roast in the slow cooker and pour the sauce over it. Cook on high for 4 hours.

Using two forks, shred the beef and return it to the sauce in the slow cooker.

Continue cooking on high for another 1-2 hours.

Heat oil in a large skillet over medium high heat. Remove skillet from heat briefly and carefully add a minced green pepper, a minced red pepper and the shredded beef.

Return to burner and stir fry the mixture for about 15 minutes, until the sauce is reduced and peppers are cooked, adding a can of pineapple tidbits after 10 minutes.

Serve the Sweet Korean BBQ Beef in iceberg lettuce leaves topped with chopped green onions.