Slow Cooker Korean Beef Tacos

Sometimes, the smallest amount of effort can be rewarded with outstanding results. This recipe is one of those examples. You just gotta trust me on this one. Take all of the ingredients listed in the recipe, throw them in a slow cooker, turn it on low and wait 10 hours.

Taco night just got a massive upgrade with these Slow Cooker Korean Beef Tacos. You will be making these more than once.

Bonus – this recipe freezes amazingly well and you don’t need to pre-cook anything 🙂

I suppose the most amount of work you will have to do with this is to cut up the ginger. Oh – and don’t be afraid of the jalapeno. It really adds much more flavor than it does spice. I’ve made this several times, and it’s never been too spicy for me or my kids.

I don’t even know what else to say. This recipe is an A+.

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

Slow Cooker Korean Beef Tacos

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 6

Author: Lauren Greutman

Ingredients

• 2-3 lbs. Chuck Roast
• 1/3 cup honey or brown sugar
• 1/4 cup soy sauce
• 1/2 onion diced
• 5 cloves garlic minced or pressed
• 1 Tbsp seasoned rice wine vinegar white wine vinegar will do
• 1 Tbsp fresh ginger grated or minced (or 1 tsp ground ginger)
• 1/2 jalapeno minced (optional)
• 1 tsp sesame oil

Instructions

• Place everything in the slow cooker.
• Cook on low for 8-10 hours.
• Shred and serve in tortillas and top with slaw (see below)

For the slaw mix, I used a bagged cole slaw mix and just added some salt, pepper and a bit of the rice wine vinegar. It adds some nice crunch to the tacos.

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!