Korean Beef Tacos
Serves 10+
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
Fat: 14
Carbs: 2
Protein: 61
Fiber: 0
Weight Watcher's PP: 9 (not including your fixings)
