Slow Cooker Korean Beef Tacos (adapted from here)

2-3 pound roast (chuck or round)

1 onion diced

1/3 cup brown sugar

1/3 cup soy sauce

5 cloves minced garlic

1 tablespoon rice wine vinegar 

1 tablespoon fresh ginger 

1 teaspoon sesame oil

1 teaspoon red pepper flakes (or more to taste)

tortillas

coleslaw mix

fresh limes 

Add roast and onion to slow cooker.  In a small bowl combine brown sugar, soy sauce, garlic, vinegar, ginger, sesame oil, and red pepper flakes.  Top roast with mixture and cook on low for 8-10 hours.  

To serve, shred roast.  Toss coleslaw mix with lime juice and assemble tacos.