Slow Cooker Beef Ramen Noodles
This slow cooker beef ramen is a warm and filling meal with tender beef and rich broth, perfect for busy nights and sharing with family.
Ingredients
Main Ingredients
- 1.5 pounds beef chuck roast, cut into chunks Season well with salt and pepper.
- 4 cups beef broth
- 3 cups water
- 4 cloves garlic, minced
- 1 onion, sliced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce Adjust to taste.
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 packs fresh ramen noodles (or egg noodles) Cook just before serving.
- 1 cup baby spinach Add just before serving.
- 2 green onions, sliced (for garnish)
- optional soft-boiled eggs (for serving)
- optional Sriracha or chili oil (for heat)
Instructions
Preparation
- Season the beef chuck chunks with salt and pepper.
- Layer the ingredients by adding the beef to the slow cooker. Then, add sliced onions, minced garlic, and grated ginger on top.
- Pour in the beef broth and water, followed by soy sauce, sesame oil, and brown sugar. Stir gently to combine.
- Cover and set your slow cooker to low for 8 hours or high for 4 hours.
- Let it cook until the beef is tender and easily shredded.
Serving
- About 10 minutes before serving, cook the ramen noodles according to package instructions in a separate pot.
- Stir in the baby spinach into the slow cooker just before serving, allowing it to wilt slightly.
- Ladle the beef and broth over the cooked ramen noodles in bowls.
- Top with green onions and optional soft-boiled eggs. Drizzle with Sriracha or chili oil for added spice, if desired.
Notes
To store, cool the broth and beef before putting in an airtight container in the fridge for up to 3 days. Store noodles separately to avoid sogginess.