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Korean Crock-pot Beef Tacos {Gluten Free}

  • 1serving

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3-4 pound(s) beef chuck roast

  2. 1/2 cup(s) brown sugar

  3. 1/3 cube(s) tamari sauce

  4. 3 tablespoon(s) garlic cloves, crushed

  5. 1/2 onion, diced

  6. 2 inch fresh ginger root, peeled and grated

  7. 2 tablespoon(s) seasoned rice wine vinegar

  8. 1 tablespoon(s) sesame oil

  9. 2 whole jalapeno, diced, seeded

  10. 1 splash fish oil

Instructions Jump to Ingredients ↑

  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

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