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Total Time:
Prep Time: 0 min
Cook Time: 600 min

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Ingredients

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3-4 lb beef chuck roast
1/2 cup brown sugar
1/3 cube tamari sauce
3 tbsp garlic cloves, crushed
1/2 onion, diced
2 inch fresh ginger root, peeled and grated
2 tbsp seasoned rice wine vinegar
1 tbsp sesame oil
2 whole jalapeno, diced, seeded
1 splash fish oil

Directions

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1 Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients ina bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.
2 See Recipe for Slaw

Directions

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1. Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients ina bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.

2. See Recipe for Slaw

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