Crock Pot Korean Beef Tacos

Bill had some Korean Tacos when we were at Brownstone Tavern last week and really liked them.  So when this recipe showed up on Stephanie's blog, I knew I had to try them.  These were so easy and really good.  I pre-cut all my veggies to make it super easy in the morning. We also cut it in half since there was only two of is, and it gave us dinner and leftovers for 2 days worth of lunches.

Crock Pot Korean Beef Tacos
From: A Year of Slow Cooking

Ingredients:
3-4 lb beef roast (I used Chuck Roast) - cut off all fat on edges)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic (peeled but cloves in tact
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 Tbsp rice wine vinegar
1 Tbsp sesame Oil
1 Whole jalapeno, diced

Directions:
1. Put all ingredients in a 6-quart slow cooker.  Cover and cook on low for 8-10.

2.  Shred beef and serve on tortillas with cabbage.

*** She suggested mixing 1 bag shredded cabbage (coleslaw mix with 1 Tbsp soy sauce, and 2 Tbsp rice vinegar).  I made it once with the dressing and once with plain cabbage, and liked both, but will probably just do the plain cabbage since it is easier and tastes just as good!. :)