Trim excess fat from the beef chuck roast. Heat a skillet over medium-high heat and sear the beef for about 5-7 minutes on each side until golden brown.

Transfer the seared beef to your Crockpot. In the same skillet, add soy sauce, minced ginger, and minced garlic. Stir until fragrant.

Pour the mixture over the beef with gochujang and cover. Cook on low for 8 hours.

While beef is cooking, prepare the gochujang slaw. Combine shredded cabbage and grated carrots in a large bowl.

In a small bowl, whisk vinegar and lime juice, pour over veggies, and toss well. Refrigerate slaw for at least 30 minutes.

After 8 hours, shred the beef in the Crockpot with two forks, mixing with the juices.

Warm tortillas in a dry skillet for about 30 seconds on each side, until pliable.

Assemble tacos with shredded beef and a scoop of slaw. Serve immediately.