3-4 pounds beef chuck roast
1/2 cup brown sugar

1/3 cup Tamari sauce
3 TBL garlic cloves, crushed
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, seeded

Spray your crock-pot dish and add beef and jalapenos. Combine the rest of the ingredients ina bowl then pour over the roast. Cover, and cook on low for 8-10 hours. Remove from pot and shred beef, add some of the leftover liquid. Serve in warm corn tortillas with slaw.

1 bag shredded coleslaw
1 tablespoon Tamari sauce
2 tablespoons seasoned rice vinegar
salt and pepper to taste

Toss together and serve over beef. (can make up to a hour before)