• 3-4 lbs. beef chuck roast
  • 1/2 c.coconut palm sugar
  • 1/3 c. Gluten Free Tamari
  • 3 garlic cloves smashed
  • ½ c. onion, diced
  • 1 tsp. crushed red pepper flake
  • ginger root (2 inch fresh, peeled and grated)
  • 2 T. rice wine vinegar
  • 1 T. sesame oil
  • 2 whole jalapeno, seeded and diced
  • Salt and pepper to taste

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No access to those amazing food trucks with the crazy delicious street food?  No worries.  Try these Slow Cooker Korean-style Beef Tacos without leaving the comforts of home.

  1. Lightly oil crock, then add beef and cover with diced jalapenos.
  2. Mix remaining ingredients in a separate bowl, and pour over the roast.
  3. Cover and crock on LOW for 8-10 hours.
  4. Remove beef from pot and shred with two forks.
  5. Reserve crock juices for taco topping.

Serve in warm corn tortillas with cabbage slaw, jicama, and/or cilantro.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



**Korean Beef Tacos Nutrition facts


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