3-4 pounds beef roast (I used a trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic, peeled
1/2 onion, diced
1 inch fresh ginger root, peeled and grated (i used 2.2 tsp dried)
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)
**I substituted a jar of the diced green chilis because i don't like handling jalapenos and it turned out well.
Dump everything in the Crockpot and cook for 8-10 hours. I stirred the beef about an hour before dinner and it just fell apart.
We ate the meat as suggested in tacos with tomato and queso fresco and they were really good. We both agreed that this meat would also taste really good over rice, so tonight we are going to have the leftovers over rice.
**I substituted a jar of the diced green chilis because i don't like handling jalapenos and it turned out well.
Dump everything in the Crockpot and cook for 8-10 hours. I stirred the beef about an hour before dinner and it just fell apart.
We ate the meat as suggested in tacos with tomato and queso fresco and they were really good. We both agreed that this meat would also taste really good over rice, so tonight we are going to have the leftovers over rice.
