Crockpot Koreanska Gochujang Pot Roast Tacos

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1. 1
   Arrange the pot roast in the bottom of the crockpot bowl. Sprinkle over the ginger and season with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari/soy sauce, vinegar, and maple/honey.
2. 2
   Pour over 3/4 cups water. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.
3. 3
   Remove the meat from the crockpot and shred it using two forks.
4. 4
   Stuff the shredded cabbage or lettuce into the warmed taco shells. Add the shredded beef, sesame seeds, and peanuts. Top each taco with cilantro, avocado, and cheese. Serve with spicy mayo.
5. 5
   Preheat the oven to 325° F.
6. 6
   Arrange the pot roast in the bottom of a large, oven-safe Dutch oven. Sprinkle over the ginger and season with chili flakes. Add the shallots, garlic, green onions, Gochujang, tamari/soy sauce, vinegar, and maple/honey.
7. 7
   Pour over 1 1/2 cups water. Cover and roast for 2 1/2 to 3 hours or until very tender.
8. 8
   Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Shred the roast using two forks.
9. 9
   Stuff the shredded cabbage or lettuce into the warmed taco shells. Add the shredded beef, sesame seeds, and peanuts. Top each taco with cilantro, avocado, and cheese. Serve with spicy mayo.