Korean Crock-pot Beef Tacos {Gluten Free}

Photo: ChristinaWoods

Yield: 1 serving
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  • 3-4 pound(s) beef chuck roast
  • 1/2 cup(s) brown sugar
  • 1/3 cube(s) tamari sauce
  • 3 tablespoon(s) garlic cloves, crushed
  • 1/2 onion, diced
  • 2 inch fresh ginger root, peeled and grated
  • 2 tablespoon(s) seasoned rice wine vinegar
  • 1 tablespoon(s) sesame oil
  • 2 whole jalapeno, diced, seeded
  • 1 splash fish oil


  1. Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients ina bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.

  2. See Recipe for Slaw
September 2013

This recipe is a personal recipe added by ChristinaWoods and has not been tested or endorsed by MyRecipes.

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