By Britt M-M
Crockpot Korean Beef Tacos
Great for gatherings! Can be doubled for large gatherings. Serves 12 - 16 as is.
Updated at: Mon, 14 Oct 2024 04:41:57 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
9
Low
Nutrition per serving
Calories341.4 kcal (17%)
Total Fat14.2 g (20%)
Carbs18.7 g (7%)
Sugars12 g (13%)
Protein33 g (66%)
Sodium681.8 mg (34%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
3 lbsround beef roast
Bottom
½ cupbrown sugar
⅓ cupsoy sauce
2 Tbsprice wine vinegar
1 tablespoontoasted sesame oil
10 clovesgarlic
peeled and whole
0.5onion
diced
1 tablespoonfresh ginger root
peeled and grated
1jalapeño pepper
diced
Served on:
For the slaw:
Instructions
Step 1
Combine all ingredients except beef roasts in a bowl.
Step 2
Cut each roast in half and remove all the fat.
Step 3
Place the roasts in a crockpot and pour the mixture over the roasts.
Step 4
Cook on low for 8–10 hours or until roast shreds easily. Shred and return meat to crockpot to allow juices to absorb back into the meat.
Step 5
Serve with fried corn tortillas (recommended), warmed flour tortillas, or rice.
Coleslaw (topping or side)
Step 6
Combine the coleslaw, the soy sauce, the rice vinegar, and the salt and pepper to taste. This can be used as a topping for the tacos or as a side.
