Prep Time::20 mins
Cook Time:: 8 hrs
Total Time:: 8 hrs 20 mins
Servings::8
Yield::16 tacos
Ingredients
1 (3 pound) beef chuck roast, trimmed
½ medium onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 medium 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
Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
Serve with corn tortillas.
Jennifer Cook’s Note
Sometimes I use 2 tablespoons of garlic-chile paste instead of the ginger and diced jalapeño. Depending on how spicy you like it, you can add more. We love spice!
For topping the tacos, mix a bag of shredded coleslaw with thinly sliced cucumbers and carrots. Season the slaw with 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, salt, and pepper.