Description
Make Slow Cooker Beef Ramen Noodles a hearty, flavorful dish with tender beef and savory broth. Perfect for weeknight dinners!
Ingredients
Scale
- For the Beef and Broth:
- Beef chuck roast (about 1.5 pounds), cut into chunks
- 4 cups beef broth
- ¼ cup soy sauce (low-sodium preferred)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 onion, chopped
- 1–2 carrots, sliced
- 1 cup mushrooms, sliced
- 2 cups spinach (optional)
- For the Ramen:
- 3–4 packs of ramen noodles (discard seasoning packets)
Instructions
- Prepare the Beef: Cut the beef chuck roast into large chunks. Season it with salt and pepper. If you’re searing the beef, heat some oil in a skillet over medium-high heat. Brown the beef on all sides for 3-4 minutes per side, then transfer it to the slow cooker.
- Make the Broth: In the slow cooker, combine the beef broth, soy sauce, sesame oil, garlic, ginger, brown sugar, and chopped onion. Stir everything together, making sure the beef is well-coated with the broth.
- Slow Cook the Beef: Cover the slow cooker and cook the beef on low for 6-7 hours or until the beef is tender and shreds easily with a fork.
- Prepare the Ramen: About 15 minutes before the beef is done, cook the ramen noodles according to the package instructions. Drain the noodles and set them aside.
- Finish the Dish: Once the beef is cooked, shred it using two forks and return it to the slow cooker. Add the spinach and cook for an additional 5-10 minutes until it wilts.
- Serve: Divide the cooked ramen noodles into bowls and ladle the beef and broth over the noodles. Serve immediately with optional garnishes like chopped green onions, sesame seeds, or soy sauce.