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)
- 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, s
- alt, and pepper.
- 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.
- Serve with corn tortillas and your favorite toppings.