I don’t know about you, but I’ve been less than impressed with so many slow cooker beef taco recipes. Until these slow cooker Korean Beef Tacos came along, that is. A beef chuck roast is cooked in an Asian inspired broth that includes fresh ginger, rice wine vinegar, sesame oil, red pepper flakes and plenty of garlic. Piled into tortillas and topped with lime sour cream and Sriracha sauce, you’ve got one tasty taco on your hands!
In fact, this may just be my family’s new favorite taco. Even my picky eaters, who usually shy away from beef, loved these tacos. My nine year-old proclaimed that he would eat them every day! Of course, toppings are up to you, but I definitely recommend the lime sour cream and some Sriracha sauce. They complimented the beef perfectly, and were what made these tacos extra tasty and unique.
- 1 (3 lb.) beef chuck roast
- 1 small onion, sliced
- 1/2 cup packed brown sugar
- 1/3 cup low sodium soy sauce
- 5-6 cloves garlic, minced
- 2 tablespoons fresh grated ginger
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- Small corn or flour tortillas, for serving
- 1 cup sour cream
- Zest and juice of one lime
- Pinch of salt
- Sriracha sauce
- Lime wedges
- Chopped fresh cilantro
- Sesame seeds
- Place the roast and sliced onion in a lightly greased slow cooker.
- In a medium bowl, whisk together the brown sugar, soy sauce, garlic, ginger, vinegar, sesame oil, red pepper flakes and salt. Pour over roast.
- Cover and cook on low for 8-10 hours. Remove beef from slow cooker and shred with 2 forks. Spoon some of the sauce from the slow cooker over the meat.
- To make the lime sour cream, combine the ingredients in a medium bowl and mix well.
- Warm the tortillas, then top with beef, lime sour cream and desired optional toppings.
Who Dished It Up First: Adapted from Baked Bree.