So there is nothing I love more than a walking into my house after work to a wonderful smelling home!!! Today was no exception...it's Crock Pot Tuesday and today we went for Taco Tuesday...
Korean Beef Tacos
3-4 lb chuck roast (trimmed of all visible fat)
1/2 cup brown sugar
1/3 cup low sodium soy sauce
lots of garlic
1/2 onion, diced
fresh ginger root
2 tbsp seasoned rice wine vinegar
1 tbsp sesame oil
In a large crockpot cover it with a Reynolds Crock Pot Liner (makes for super easy clean up) and place your roast in it. Add the remaining ingredients on top and cook on low for about 8 to 10 hours depending on your cooker.
Shred the beef with 2 forks and serve with fixings..I used flour tortillas & cabbage
VERDICT: everyone was asking for me to make this again but it won't be an every day thing as it's high in points for me. It's sweet and stands along on it's own without the need for extra fixings...
Nutritional info (based on my ingredients)Calories: 430
Weight Watcher's PP: 9 (not including your fixings)
- Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...