Slow Cooker Shredded Korean Beef Tacos

Ingredients

3-4 pounds beef roast (I used a trimmed chuck roast)

1/2 cup brown sugar

1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

1 head garlic (peeled, but leave cloves intact--approx 10 cloves)

1/2 onion, diced

1 inch fresh ginger root, peeled and grated

2 tablespoons seasoned rice wine vinegar

1 tablespoon sesame oil

1 whole jalapeno, diced (be careful! use gloves!)

this is how I made my shredded cabbage:

1 bag shredded coleslaw from the grocery store's produce section

1 tablespoon soy sauce (la choy or tamari wheat-free)

2 tablespoons seasoned rice vinegar

salt and pepper to taste

toss together and serve immediately (it gets too wilty if you make it early in the day)

A REALLY GOOD RECIPE THAT'S ALSO REALLY EASY AND ALSO PRETTY CHEAP

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