Simple Slow-Cooked Korean Beef Soft Tacos

Is this really Korean cuisine?  Maybe.  It uses ingredients common to many other dishes.  The sauce is a little sweet, but the soft tacos and the jalapeno pepper help temper the sweetness.  If I make it again, I'll cut back on the sugar.  Sweet and Sour Slow-Cooked Flank Steak does a better job of layering the two flavors.

As with so many slow-cooker dishes, it will fill your house with wonderful smells.

8 servings

20 calculated points

Ingredients

1 (3 pound) beef chuck roast trimmed
1 ⁄2 onion diced
1 ⁄2 cup dark brown sugar
1 ⁄3 cup soy sauce
10 cloves garlic
1 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

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.
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.
3 Serve with corn tortillas and your favorite toppings.