Angela. Super, super easy to throw into the crockpot.
2-3 pounds beef roast
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic (peeled, but leave cloves intact--approx 10 cloves)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced
There's no way to make this complicated. Throw everything into your slow cooker. If you just can't handle the freedom, add the ingredients in alphabetical order. Cover and cook on low for 8-10 hours. Shred meat and serve with slaw on warm (or lightly fried) tortillas or rice.
4 cups shredded cabbage
1 cup shredded carrots
1 small red onion, finely chopped
pinch of salt and pepper
1 1/2 Tbsp rice vinegar
1⁄4 cup mayonnaise
1 tsp sesame oil
1/2 - 1 tsp sriracha
1/2 tsp sugar
Toss cabbage, carrots, and onion. Season with salt and pepper.
Whisk together vinegar, mayonnaise, sesame oil, sriracha, and sugar until smooth. Taste; add more salt if needed. Pour dressing over vegetables and mix to combine.