2lbs chuck roast
1/2 cup brown sugar
1/3 cup soy sauce
5-6 minced garlic cloves
1 white onion sliced thinly
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (don’t worry about the seeds)
Use a 6-quart slow cooker. Place chuck roast in and the rest of the ingredients.
Cover, and cook on low for 8 hours or until meat has fully shredded. Turn the meat over a few times during the 8 hours. At about hour 7, started shredding the beef with a fork, and removing any excess large pieces of fat. Let cook for the last hour shredded to soak up the sauce! Serve in soft corn or flour tortillas. Top with shredded cabbage slaw and green onions.
shredded cabbage slaw ingredients:
1 bag shredded coleslaw from the grocery store’s produce section
1 tablespoon soy sauce
2 tablespoons seasoned rice vinegar
salt and pepper to taste
Toss together and serve immediately (it gets too soggy if you make it early in the day)
Note: we cooked it in the oven at 225 degrees for close to 6.5 hours in a Dutch oven with the lid on.