Description
Make a delicious and hearty Slow Cooker Beef Ramen with this easy recipe. Tender beef chuck roast simmers in a flavorful broth with mushrooms and green onions, creating a comforting meal with minimal effort.
Ingredients
Scale
- 1 lb beef chuck roast, cut into large chunks
- 4 cups beef broth
- 2 cups water
- 1 package ramen noodles
- 2 cups sliced mushrooms
- 1 cup sliced green onions
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Place beef chuck roast in the slow cooker.
- Add beef broth, water, soy sauce, sesame oil, minced garlic, and grated ginger. Season with salt and pepper.
- Layer sliced mushrooms and green onions over the beef mixture.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Remove the beef from the slow cooker, shred it using two forks, and return the shredded beef to the pot.
- Add the ramen noodles to the slow cooker and stir to combine.
- Cook for an additional 10 minutes on high, or until the noodles are tender.
- Serve hot.
Notes
- Adjust seasoning to your taste.
- Consider adding extra vegetables like bok choy or spinach during the last hour of cooking.
- For best results, use quality beef broth.
- Allow the shredded beef to rest in the broth for a few minutes before serving.
- Experiment with toppings like soft-boiled eggs or sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg