Slow Cooker Korean Beef Tacos with Asian Slaw

Meat:
1.75 pounds beef roast (I used a trimmed chuck roast)
3 tablespoons honey
1/3 cup soy sauce
2 cloves garlic minced
1/2 onion, diced
1 tsp ground ginger
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, seeds removed and diced (be careful! use gloves!)
8 6-inch flour (or corn) tortillas...nutrition info is for flour
3 oz Cabot Seriously Sharp Cheddar Cheese, shredded

Slaw:
1 bag shredded coleslaw from the grocery store's produce section
1 tablespoon soy sauce (la choy or tamari wheat-free)
2 tablespoons seasoned rice vinegar
salt and pepper to taste
sesame seeds (optional)

Meat:
Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas with shredded cabbage salad and white or brown rice.

Slaw:
Toss everything together and serve immediately (it gets too wilty if you make it early in the day)

Serving Size: 6 servings, 2 tacos each

Number of Servings: 6

Recipe submitted by SparkPeople user ELLE232.