Korean slow cooker beef tacos

Great recipe. Easy to make with few ingredients. I would definitely make this again.

I bought a 2.6 lb chuck roast and 1.9 lb shoulder roast and 1.5 the amount of sauce ingredients below. I did not use the jalapeno pepper.  Cooked on high heat for 8 hours. The meat was tender and flavorful. No salt and pepper needed. Before putting the meat in the slow cooker, I cubed it, and browned it in a pan first. Then added the browned cubed meat to the slow cooker, and added the chopped ginger, garlic, and onions. I combined the brown sugar, soy sauce, rice vinegar, and sesame oil in a separate bowl and then poured it into the  slow cooker. After the meat was cooked, shredded it and put it back with the sauce in the slow cooker.

I served this with flour tortillas, cilantro, Sriaracha mayo (1/2 cup mayo, 4 tspn Sriacha, and 2 tablespoon Dijon mustard) and Asian slaw (cole slaw mixed with some seasoned rice vinegar and brown sugar).

Korean slow cooker beef tacos (~from allrecipes.com)

Ingredients

·        1 (3 pound) beef chuck roast, trimmed

·        1/2 onion, diced

·        1/2 cup dark brown sugar

·        1/3 cup soy sauce

·        10 cloves garlic

·        1 jalapeno pepper, diced (optional)

·        1 (1 inch) piece fresh ginger root, peeled and grated

·        2 tablespoons seasoned rice vinegar

·        1 tablespoon sesame oil

·        salt and ground black pepper to taste

·        16 (6 inch) corn tortillas (optional)

Directions

1.     Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.

2.     Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.

3.     Serve with corn tortillas and your favorite toppings.