For the salad, toss some peaches on just before your grilled meal comes off the grill. The peaches gain a new flavor and aesthetic depth as a result of the caramelization. Place them on a bed of new spinach, top with raspberries, a flavorful vinaigrette, and a few walnuts for crunch.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 8 |
| Yield: | 16 tacos |
Ingredients
- 1 (3 pound) beef chuck roast, trimmed
- ½ medium onion, diced
- ½ cup dark brown sugar
- ⅓ cup soy sauce
- 10 cloves garlic
- 1 medium 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)
Instructions
- Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
- Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
- Serve with corn tortillas.
- Sometimes I use 2 tablespoons of garlic-chili paste instead of the ginger and diced jalapeño. Depending on how spicy you like it, you may add more. We love spice!
- For topping the tacos, mix a bag of shredded coleslaw with thinly sliced cucumbers and carrots. Season the slaw with 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, salt, and pepper.
Nutrition Facts
| Calories | 456 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 697 mg |
| Sugars | 15 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I and my loving family thought it was excellent, I did stew meat, and only for 30-35 minutes in the pressure cooker,I also puréed the onion, my mother doesn’t like onion or bits of it so this purée was mixed in and I saw that the jalapeño evaporated into the sauce which we thickened with a water cornstarch mixture i and everyone else found it ever so tasty!! Thank you very much, will make again with different varieties we didn’t use taco idea went with garlic herb rice a roni very good :)(:
This recipe is a winner!!! Want to shred the meat faster? Place the cooked meat into a bowl, and use an electric handheld mixer to quickly shred it, then add it back into the pot with that delicious liquid…your welcome!
Yum! Made as written with the suggested substitute of garlic-chili paste and only 5 cloves of garlic, which still seemed like a lot to me! Great to have this option for stew meat.
Absolutely love it! I’ve made this 4 or 5 times, now. After telling everyone about it, I was asked to bring this to the 4th of July celebration. Kids asking for seconds and leftovers in this house is unusual. This one goes quick!
I’ve made this numerous times over the years and my family just adores it. I typically use a large spoonful of brown sugar and it’s perfect! Thank you for the delicious recipe!
I made this for a family function, and there were no leftovers! All the kids ate it and asked for seconds, which rarely happens in my family. I had to use ground ginger instead of fresh.
I loved this recipe.. As a matter of fact I’m making it again. My roommate likes to make rice and add it to the taco.. there’s jus the 2 of us and we eat it til it’s gone.. yummy
Perfect and not overly sweet. Delicious!!
I made this tonight and followed the original recipe, except I left out the jalapeños and cooked on low in my crock pot for 9 hours. I also mixed the soy sauce, brown sugar, sesame oil, vinegar, etc, in a two cup measuring cup, before adding it to the top of the roast in the crock pot. My husband says it’s a keeper! This recipe deserves 5+ stars. Loved it!
Fantastic!
Made exactly as directed, except used 2 jalapeños and 1/2 tsp of cayenne pepper because we like spice. These were the best Korean tacos I’ve ever had. I made a citrus slaw (shredded red cabbage, vinegar, mayo, Dijon, sugar, poppy seeds, cilantro) for topping. Sooooo good!!!
I substituted venison for beef and it is amazing
So simple and so amazing
This recipe has become a go-to for me. It’s cooking in the crock-pot as I’m composing this review. The first two times I made it 100% to the recipe. I knew it would become a regular meal. My wife, however, has an aversion to jalapeños so, after making it around ten times, I now omit the jalapeño and substitute a teaspoon or two of dried red pepper flakes. It’s actually a bit spicier, but my wife has no complaints whatsoever so it works. And we’ve never been fans of corn tortillas because they tend to fall apart so I now use small, flour tortillas instead. I serve it with cole slaw made from bagged cole slaw mix tossed with the “Easy Coleslaw Dressing” I found here on allrecipes (by GarlicQueen) as a garnish/side. It’s a hit every time I serve it up.
Have made this recipe several times now and it has become a favorite in this household. Have used London broil and Top round but will get to the Chuck roast in time. I do like to cut my beef into smaller pieces and reduce my slow cooker time down to 5 hours or so on low until the meat just starts to shred easliy. One question concerning the recipie as written…Do you really suggest corn tortillas over flour as stated in step 3 of your directions. Seeing as your photo clearly shows a flour tortilla I’m betting your just testing us to see if we are paying attention. Thanks for a great recipie, one I am sure will be repeated many times in my kitchen…TTFN
I’ve made this recipe about five times now (& follow the chefs notes so omit the jalapeño/ginger and add chili paste) YUM. We love it. usually make it into a bowl with fresh salsa and either barley or rice. So flavorful. Also freezes well.
My entire family loves this. We like it with Asian slaw and siracha mayo or shredded cabbage and mango salsa. I’ve done it in both the slow cooker and the pressure cooker. Great both ways.
I used a pork loin instead of beef. I also followed the recommendation of another reviewer and substituted a spoon of Thai garlic chili paste for the jalapeño pepper. This was amazing! We ate it with rice and a slaw salad seasoned with rice vinegar and soy sauce. Tomorrow we will use it with tortillas for tacos.
Very tasty and delicious
Super easy to make, always a hit with my family and friends! Will be making again very soon!
This is a fantastic recipe. I’ve made it several times now and it’s always delicious. I cut down on the sugar to 1/3 cup and don’t use jalapeño. We put the meat on tortillas and then top them with bagged Asian salad mix. It’s very quick to throw together and never disappoints.