Slow Cooker Beef Ramen Noodles
A comforting bowl of slow-cooked beef ramen noodles, rich in flavor and perfect for family dinners.
Ingredients
Meat and Broth
- 2 pounds Beef Chuck Roast A choice cut that becomes incredibly tender as it simmers.
- 4 cups Beef Broth Key for building a rich flavor.
- 1/4 cup Soy Sauce Adds depth and umami.
- 1 inch Fresh Ginger Sliced for a zesty kick.
- 4 cloves Garlic Minced or whole for aromatic sweetness.
Veggies
- 2 medium Carrots Sliced thin for natural sweetness.
- 8 ounces Mushrooms Shiitake or button work well.
- 2 stalks Green Onions Sliced for garnish.
Noodles
- 4 servings Ramen Noodles Cook quickly and soak up the broth.
Optional Ingredients
- 2 tablespoons Miso Paste For an extra umami punch (optional).
Instructions
Preparation
- Season the beef chuck roast with salt and pepper.
- In a hot skillet, sear the beef on all sides until browned.
- Place the seared beef in your slow cooker along with the beef broth, soy sauce, ginger, garlic, carrots, and mushrooms.
Cooking
- Cover and cook on low for 6-8 hours until the beef is tender.
- About 30 minutes before serving, remove the beef and add the ramen noodles to the broth.
- Cook the noodles until just tender.
- While the noodles are cooking, shred the beef with two forks and return it to the slow cooker.
Serving
- Ladle the ramen into bowls, topping each serving with sliced green onions and any extras you desire.
Notes
Leftovers can be stored in an airtight container for up to 3 days. For freezing, do so without noodles for better texture upon reheating.