Slow Cooker Beef Ramen Noodles Recipe (Roast Beef Ramen)
An easy recipe for the most delicious and tender Beef Ramen Noodles, made right in your slow cooker! Just set-it-and-forget-it!
Ingredients
- 2-3 pound chuck roast
- kosher salt and ground black pepper
- 2 tablespoons butter divided (sub plant-based)
- ½ sweet yellow onion diced
- 2 teaspoons garlic minced
- 4 ½ cups beef broth
- 4-5 teaspoons soy sauce
- 2 teaspoons lemongrass grated
- 1-2 teaspoons lime zest more to taste
- 1 teaspoon kosher salt
- 1 teaspoon worcestershire sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon ground black pepper
- ¼ teaspoon fish sauce
- 3 garlic cloves crushed
- 1 pint baby bella mushrooms sliced
- 2 packages ramen noodles discard the included seasoning packet
Topping Suggestions:
- soft boiled egg
- fresh cilantro chopped
- green onions sliced
- sriracha or garlic chili sauce
- lime wedges
Instructions
- Sear Beef: Pat 2-3 pound 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.
- Sauté: Keep pan hot and add the remaining tablespoon of butter; let melt. Add onion and 2 teaspoons garlic. 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.
- Slow Cooker: Add the remaining beef broth, 4-5 teaspoons soy sauce, 2 teaspoons lemongrass, 1-2 teaspoons lime zest, 1 teaspoon kosher salt, 1 teaspoon worcestershire sauce, ¼ teaspoon sesame oil, ¼ teaspoon ground black pepper, ¼ teaspoon fish sauce and 3 garlic cloves to the slow cooker. Stir to combine. Cover and let simmer 4 hours on HIGH or 8 hours on LOW.
- Mushrooms: When there is approx. 30 minutes left if you are cooking high or 1 hour left when you are cooking on low - add 1 pint baby bella mushrooms and then cover.
- Shred + Taste: 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.
- Noodles: If you are cooking on low, turn heat all the way up - if you are cooking on high, leave it on high and add 2 packages ramen noodles. Cover and let cook approx. 10 minutes or until cooked al dente. You can add the beef back to the slow cooker at this point too, if you choose, or you can keep that separate.
- Serve: 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.
Notes
- Cooking pasta separate: you can cook the ramen noodles separate, if you want, and serve the broth over 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 the 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.
Nutrition
Calories: 472kcal | Carbohydrates: 24g | Protein: 37g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 2048mg | Potassium: 1049mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 5mg
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