Korean Crock-pot Beef Tacos {Gluten Free} |
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Prep Time: 0 Minutes Cook Time: 600 Minutes |
Ready In: 600 Minutes Servings: 1 |
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Ingredients:
3-4 pound(s) beef chuck roast |
1/2 cup(s) brown sugar |
1/3 cube(s) tamari sauce |
3 tablespoon(s) garlic cloves, crushed |
1/2 onion, diced |
2 inch fresh ginger root, peeled and grated |
2 tablespoon(s) seasoned rice wine vinegar |
1 tablespoon(s) sesame oil |
2 whole jalapeno, diced, seeded |
1 splash fish oil |
Directions:
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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