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Slow Cooker Beef Ramen

A comforting bowl of slow cooker beef ramen featuring tender chuck roast in a savory broth, served over springy ramen noodles.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef and Broth
  • 1.5 pounds beef chuck roast, cut into chunks Trim big pieces if very fatty
  • 4 cups beef broth Use low-sodium if watching salt
  • 3 cups water
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 tablespoon ginger, grated Or 1 tsp ground ginger in a pinch
  • 1/4 cup soy sauce Regular or low-sodium
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar Or coconut sugar
Noodles and Vegetables
  • 2 packs fresh ramen noodles or egg noodles Do not use the seasoning packets
  • 1 cup baby spinach
  • 2 stalks green onions, sliced For garnish
  • 1 each soft-boiled eggs Optional
  • as needed Sriracha or chili oil Optional, for heat

Method
 

Preparation
  1. Season the beef chunks with salt and pepper. Optional: sear the beef in a hot pan for 2–3 minutes per side for added flavor.
  2. Place the beef in the slow cooker and top with sliced onion, minced garlic, and grated ginger.
  3. Pour in beef broth and water, then add soy sauce, sesame oil, and brown sugar. Stir gently to distribute.
Cooking
  1. Cover and cook on low for 8 hours, or on high for 4 hours, until the beef is fork-tender and shreds easily.
Final Steps
  1. About 10 minutes before serving, boil water in a separate pot and cook ramen noodles according to package instructions. Drain and divide into bowls.
  2. Stir baby spinach into the hot broth in the slow cooker to wilt quickly.
  3. Shred the beef in the slow cooker and taste, adjusting seasoning as needed.
  4. Ladle beef and broth over the cooked noodles. Garnish with sliced green onions, optional soft-boiled eggs, and drizzle with Sriracha or chili oil.

Notes

For extra richness, serve with a halved soft-boiled egg per bowl. Leftovers can be refrigerated for up to 3–4 days or frozen for 2–3 months. Reheat gently on the stovetop.