Simple Slow-Cooked Korean Beef Soft Tacos

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Step: 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.

Step: 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.

Step: 3

Serve with corn tortillas and your favorite toppings.

Per Serving: 456 calories; protein 23.9g; carbohydrates 40.3g; fat 22.4g; cholesterol 77.5mg; sodium 696.9mg.

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