CROCK POT KOREAN BEEF

CROCK POT KOREAN BEEF (FOR TACOS) 1 (3 pound) beef chuck roast, trimmed 1/2 onion, diced 1/2 cup dark brown sugar 1/3 cup soy sauce 10 cloves garlic 1 jalapeno pepper, diced (optional) 1 (1 inch) piece fresh ginger root, peeled and grated 2 tablespoons seasoned rice vinegar 1 tablespoon sesame oil salt and ground black pepper to taste 16 (6 inch) corn tortillas (optional) 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, salt, and pepper. Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker. Serve with corn tortillas and your favorite toppings.