Slow Cooker Korean Beef Tacos

• 1 (3 lb) beef chuck roast, trimmed
• 1 onion, diced
• 12 cup dark brown sugar
• 13 cup soy sauce
• 5 garlic cloves
• 1 jalapeno pepper, diced (optional)
• 1 inch fresh ginger, grated
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon chili paste (gochujang or sambal olek, more to taste)

1. 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, gochujang salt, and pepper.
2. Cook on High for 8 hours (or on Low for 10 hours).
3. Shred meat with a pair of forks and stir into the liquid in the slow cooker.
4. Garnish and top with green onions, kimchi, cilantro, mint, grated radishes/carrots, shredded cabbage (dress with rice vinegar, 1 tsp sugar, garlic powder & salt to taste), chipotle mayo (mayo with 1 T chipotles in adobo stirred in), cucumbers.

beef chuck roast, onion, brown sugar, soy sauce, garlic, pepper, ginger, rice vinegar, sesame oil, chili paste

Taken from www.food.com/recipe/slow-cooker-korean-beef-tacos-525707 (may not work)