Beef:
- 1 (3 lb) beef chuck roast, trimmed
- ½ C packed dark brown sugar
- 1/3 C soy sauce
- 10 cloves garlic, peeled
- ½ onion, diced
- 1 -inch section of fresh ginger, peeled and grated
- 2 Tbsp seasoned rice vinegar
- 1 Tbsp sesame oil
- 1 jalapeno, seeded and diced
Cabbage Slaw:
- 1 (16 oz) bag shredded coleslaw
- 1 Tbsp soy sauce
- 2 Tbsp seasoned rice vinegar
- Salt and pepper to taste
- Corn tortillas
Place all ingredients for the beef in slow cooker. Cover and cook on low for 8-10 hours or until meat is very tender. Use forks to shred the beef then stir the beef into the juices.
In large bowl, toss together ingredients for slaw.
To serve, place beef on a warmed tortilla and top with slaw.