Ingredients
Equipment
Method
- In your slow cooker insert, combine the 1.5 pounds of cubed beef chuck roast, 4 cups of beef broth, 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, 1 tablespoon of brown sugar, 1 teaspoon of grated fresh ginger, 2 minced garlic cloves, and 1/2 teaspoon of red pepper flakes (if using). Stir everything together to ensure the beef is well coated.1.5 pound beef chuck roast, 4 cups beef broth, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, 2 cloves garlic, 0.5 teaspoon red pepper flakes
- Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the beef is fork-tender and easily shreds with a fork. The longer cooking time on low will yield even more tender beef and a more developed flavor in the broth.
- About 15-20 minutes before you're ready to serve, prepare your ramen noodles according to package directions. This usually involves boiling them in a separate pot of water until al dente. Drain them thoroughly and set aside. If you prefer softer noodles, you can cook them for a minute or two longer.8 ounces ramen noodles
- Once the beef is tender, carefully remove the beef cubes from the slow cooker using a slotted spoon and place them in a bowl. Using two forks, shred the beef into bite-sized pieces.1.5 pound beef chuck roast
- Divide the cooked ramen noodles among individual serving bowls. Ladle the hot, flavorful broth from the slow cooker over the noodles.8 ounces ramen noodles, 4 cups beef broth
- Top each bowl with a generous portion of the shredded beef. Now comes the fun part: arrange your favorite toppings such as halved hard-boiled eggs, sliced scallions, blanched bok choy or spinach, nori strips, bean sprouts, and toasted sesame seeds. Add a drizzle of Sriracha or chili oil if you desire extra spice.1.5 pound beef chuck roast, Hard-boiled eggs, Fresh scallions, Bok choy or spinach, Nori (seaweed sheets), Bean sprouts, Toasted sesame seeds, Sriracha or chili oil
- Serve your Flavorful Slow Cooker Beef Ramen hot and enjoy the deeply satisfying experience!
Notes
To store leftover Flavorful Slow Cooker Beef Ramen, allow the broth and beef to cool completely. Then, separate the broth from the noodles and any cooked vegetables. Store the broth and shredded beef in an airtight container in the refrigerator for up to 3-4 days. The cooked ramen noodles are best stored separately in their own airtight container to prevent them from becoming mushy, and they will last for 1-2 days.
To reheat, gently warm the broth and beef mixture on the stovetop over medium-low heat, or in the microwave. Cook fresh ramen noodles according to package directions just before serving to achieve the best texture. If you wish to freeze this dish for future meals, it's best to freeze the broth and beef mixture separately from the noodles and vegetables. Place the cooled broth and beef in a freezer-safe container or heavy-duty freezer bag and freeze for up to 2-3 months. Reheat thoroughly before consuming.
To reheat, gently warm the broth and beef mixture on the stovetop over medium-low heat, or in the microwave. Cook fresh ramen noodles according to package directions just before serving to achieve the best texture. If you wish to freeze this dish for future meals, it's best to freeze the broth and beef mixture separately from the noodles and vegetables. Place the cooled broth and beef in a freezer-safe container or heavy-duty freezer bag and freeze for up to 2-3 months. Reheat thoroughly before consuming.
