This perfectly tender Beef Ramen recipe is the most amazingly flavorful bowl of comfort food! Made with simple ingredients right in the crockpot, tender and juicy beef, mushrooms, ramen noodles, and all the best toppings, like fresh cilantro, green onions, and, of course, a poached egg!
The Best Beef Ramen
Here at The Wooden Skillet, we definitely love a good ramen recipe! Our favorite has typically been our Pork Belly Ramen, but this easy beef ramen recipe might be topping the list. We love how simple it is because we can place it in the slow cooker in the morning and have the most amazing ramen for dinner. So easy and perfect for busy weeknights! Just make sure you include all those fresh toppings, it is absolutely the best way to enjoy it!
Looking for another easy slow cooker recipe? Try our French Dip Sandwiches, they are amazing!
What You Will Need
- chuck roast – you should be able to find a nice cut of beef at the local grocery store or butcher shop.
- butter – perfect for searing the beef and sautéing your onion and garlic.
- sweet yellow onion & garlic – a classic flavor combination that is always delicious!
- beef broth – the base of this rich broth that everything cooks in.
- lemongrass, sesame oil, garlic cloves, soy sauce, worcestershire sauce, & fish sauce – all of the classic flavors that we all know and love in a traditional ramen recipe!
- lime zest – a touch of acidity to help bring a great depth of flavor.
- kosher salt & ground black pepper – simple seasonings that are always needed when cooking meat.
- baby bella mushrooms – the perfect addition to this simple ramen recipe.
- ramen noodle packages – you can find these packages of noodles at the store. You can discard the flavor packets that come inside. Yes, the ones from all those college days!
- toppings: fresh cilantro, green onions, carrots, lime wedges, bean sprouts, poached egg, and chili garlic sauce, red pepper flakes, or sriracha sauce for a little bit of a kick.
How To Make Beef Ramen
This slow cooker beef ramen soup, starts with patting the beef with clean paper towels. Then season generously with salt & pepper.
Bring a large cast iron skillet to a medium heat, add the butter to melt, and sear the chuck roast on all sides.
Place the seared beef roast in a slow cooker and add the rest of the butter to the large saucepan. Sauté the garlic and onion for a few minutes.
Pour 1/4 cup of the broth to the skillet to help scrape up all the yummy browned bits on the bottom and then transfer to the crockpot. Add in the beef broth and all the rest of the ingredients except the mushrooms, noodles, and toppings.
Let it all slow cook on the low setting for 8 hours or the high setting for 4 hours. During the last hour on the low setting or 30 minutes on the high setting, toss the mushrooms in the slow cooker.
Pro tip: another delicious way to add even more flavor, sauté the mushrooms in a frying pan with butter instead of adding them to the crockpot.
Place the tender, cooked beef on a cutting board and use two forks to shred. Either add back into the pot to keep warm with the noodles or keep out for serving. For best results, add the ramen noodles right into the beef mixture and let them cook on the high setting for 10 minutes. You can also cook the noodles separate, but so much flavor is added when they all cook together!
Divide up the beef, flavorful broth, and noodles into bowls for serving and top any way you want!
Best Ways To Serve Beef Ramen Noodles
We love topping slow cooker beef ramen with fresh cilantro, green onions, carrots, lime wedges, & a poached egg or soft boiled egg. If you want to make it spicy beef ramen, add some garlic chili sauce, chili oil, or sriracha! You could also add a little braised bok choy and a sprinkling of sesame seeds to this too!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Beef Ramen – an easy recipe for the most delicious and tender beef ramen, made right in your slow cooker! Just set-it-and-forget-it!
- 2–3 pound chuck roast (+ salt and pepper to season)
- 2 tablespoons butter, divided
- 2 heaping teaspoons garlic, minced
- 1/2 large sweet yellow onion, diced
- 4 1/2 cups beef broth
- 2 teaspoons lemongrass, grated
- 1/4 teaspoon sesame oil
- 1–2 teaspoons lime zest (more to taste)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 garlic cloves, crushed
- 4–5 teaspoons soy sauce
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon fish sauce
- 1 pint baby bella mushrooms, sliced
- 2 packages ramen noodles (discard the included seasoning packet)
- toppings: poached egg (or soft-boiled egg), fresh cilantro, garlic chili sauce, Sriracha, carrots, green onion or lime wedges
- Pat chuck roast dry with clean paper towel. Season generously with kosher salt and ground black pepper.
- Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon butter to the pan and let melt; swirl to coat the pan. Sear chuck roast on all sides and then transfer to the slow cooker.
- Keep pan hot and add the remaining tablespoon of butter; let melt. Add garlic and onion. Move around the pan until garlic is fragrant and onions have softened, approx. 2-3 minutes. Add approx. 1/4 cup of the beef broth to the pan and scrape up any bits stuck to the bottom. Pour the onion mixture over top the chuck roast.
- Add the beef broth, lemongrass, sesame oil, lime zest, salt, pepper, garlic cloves, soy sauce, worcestershire and fish sauce to the slow cooker. Stir to combine. Cover and let simmer 4 hours on HIGH or 8 hours on LOW.
- When there is approx. 30 minutes left if you are cooking high or 1 hour left when you are cooking on low – add the mushrooms and then cover.
- Remove beef from the slow cooker and place on plate. Shred meat with two forks, discard any connective tissue.
- Taste the broth and add any additional salt, soy sauce, lime zest, etc.
- If you are cooking on low, turn heat all the way up – if you are cooking on high, leave it on high and add your ramen noodles. Cover and let cook approx. 10 minutes or until cooked al dente. You can add your beef back to the slow cooker at this point too, if you choose, or you can keep that separate.
- Divide broth, noodles and beef between 4 bowls. Top each bowl with a poached egg, fresh cilantro, carrots and green onion – if you want a bit more heat feel free to add in a little garlic chili sauce or Sriracha.
- Cooking pasta separate: you can cook your ramen noodles separate if you want and serve the broth over top the noodles. If you cook your noodles in the broth I would make sure you are most likely going to eat it in one sitting as the noodles will continue to soak up the broth as they sit in it.
- Optional step for beef: feel free to place shredded beef on a baking sheet and place under the broiler for 5-7 minutes or until it is a little crispy on top.
- Optional sauté for mushrooms: you can opt to sauté your mushrooms in a tablespoon or two of butter (season with a little salt) instead of adding them to the slow cooker – I prefer this method, but totally get it if you want to keep it all in the slow cooker.
- Storage: leftover beef ramen can be placed in an airtight container in the fridge for 2-3 days.
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2.7 g
- Sodium: 1442.5 mg
- Fat: 18.1 g
- Carbohydrates: 16.6 g
- Protein: 51 g
- Cholesterol: 149.3 mg
Keywords: beef ramen