Slow Cooker Korean Beef Tacos

Ingredients

In a slow cooker combine brown sugar, soy sauce, garlic, ginger, sesame oil, vinegar, onion and red pepper flakes. Mix well. Add chuck roast, turning to coat with the brown sugar mixture. Cook on low for 5-7 hours. Once cooked, use two forks to shred meat.
To make coleslaw topping, mix together vinegar, sugar, and lime juice in the bottom of a large bowl. Add coleslaw mix, cilantro, jalapeno, and onion. Toss to coat.
To serve Korean Beef Tacos top corn tortillas with shredded beef, coleslaw mixture, and hot sauce if desired.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Erin Sellin @Dinners, Dishes & Desserts.

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