Save My roommate walked into our tiny apartment last winter to the most incredible smell wafting from our slow cooker and immediately asked what restaurant I had ordered from. I laughed watching her face drop when I revealed it was just beef, broth, and some noodles doing their magic for eight hours while I was at work. That first spoonful, with the tender beef and that deeply savory broth, converted her into a slow cooker believer instantly.
During finals week in college, my friend group started a tradition of taking turns making comfort food for each other. When it was my turn, I threw together this ramen recipe with whatever I had in the fridge. We ended up gathered around the slow cooker for hours, eating and talking until the pot was completely empty and someone suggested we make it again the next day.
Ingredients
- Beef chuck roast: Chuck roast develops the most incredible texture after slow cooking, becoming fork tender while still holding its shape enough that you get substantial bites in every spoonful
- Salt and black pepper: Generous seasoning before cooking builds layers of flavor that develop during the long cooking time
- Onion: Thinly sliced onion almost melts into the broth, providing a subtle sweetness that balances the salty elements
- Garlic: Fresh minced garlic maintains its aromatic punch even after hours of slow cooking
- Fresh ginger: Grated ginger adds that distinctive warm spice that makes ramen taste authentic
- Beef broth: Low sodium broth lets you control the salt level while still providing that deep beefy foundation
- Water: The water stretches the broth without diluting the flavor since all those aromatics are infusing it
- Soy sauce: This provides that essential umami backbone and rich color that makes ramen broth so satisfying
- Sesame oil: Just two tablespoons adds a wonderful nutty aroma that you can smell as soon as you walk in the door
- Brown sugar: A touch of sweetness rounds out all the salty and savory elements perfectly
- Ramen noodles: Fresh noodles cook up perfectly chewy and absorb just enough broth without getting mushy
- Baby spinach: Fresh spinach wilts beautifully into the hot broth at the very end, adding color and nutrition
- Green onions: Fresh green onion adds a bright pop and mild onion flavor that cuts through the rich broth
- Soft boiled eggs: The creamy yolk creates an incredible sauce when mixed into the hot broth
- Sriracha or chili oil: Customizable heat means everyone can adjust their bowl exactly how they like it
Instructions
- Season the beef:
- Sprinkle salt and pepper generously over all sides of the beef chunks, letting it sit for a few minutes while you prep everything else
- Build the base:
- Place the seasoned beef in the bottom of your slow cooker then layer with sliced onion, minced garlic, and grated ginger right on top
- Add the liquids:
- Pour in the beef broth and water, then add the soy sauce, sesame oil, and brown sugar, stirring very gently to combine the liquids without disturbing the layers too much
- Let it cook:
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is so tender it practically falls apart when you touch it
- Prep the noodles:
- About 10 minutes before serving, cook the ramen noodles according to package directions, drain them well, and set aside
- Shred the beef:
- Use two forks to gently shred the beef right in the slow cooker, letting the shredded meat soak up more of that flavorful broth
- Finish with greens:
- Stir in the baby spinach and let it wilt for just 2 to 3 minutes until its bright green and tender
- Assemble the bowls:
- Divide the noodles between bowls and ladle plenty of beef and broth over the top
- Add the toppings:
- Finish with sliced green onions, halved soft boiled eggs if using, and your favorite amount of Sriracha or chili oil
Save Last month when my sister was recovering from surgery, I brought over a container of this ramen. She sent me a text an hour later saying it was the first thing she had actually wanted to eat in days, which honestly made the whole recipe worth it just for that moment.
Making It Richer
Taking five minutes to sear the beef in a hot skillet before it goes into the slow cooker creates those gorgeous browned bits that add restaurant quality depth to the final broth.
Vegetable Variations
Bok choy holds up beautifully in the hot broth and adds a satisfying crunch, while mushrooms absorb all that savory flavor and become incredibly meaty in texture.
Serving Suggestions
A cold lager cuts through the richness perfectly, or chilled green tea provides a refreshing contrast to the hot, savory broth. Nori sheets, corn, or extra chili paste can all be set out family style so everyone can customize their own bowl.
- Set out toppings in small bowls and let everyone build their own perfect combination
- The broth actually tastes even better the next day after the flavors have had more time to meld together
- Keep some extra broth on hand because the noodles will continue absorbing liquid as they sit
Save There is something so deeply satisfying about coming home to this smell and knowing that dinner is basically ready, just waiting for you to add those final fresh touches before everyone gathers around with their own perfect bowl.
Recipe FAQ
- → Can I use a different cut of beef?
Chuck roast works best for slow cooking due to its marbling and connective tissue that breaks down beautifully. Brisket or short ribs are excellent alternatives for rich flavor.
- → How do I prevent ramen noodles from getting mushy?
Cook noodles separately according to package directions, drain well, and add them just before serving. This prevents them from absorbing too much liquid and becoming overcooked.
- → Can I make this gluten-free?
Substitute tamari for soy sauce and use certified gluten-free ramen or rice noodles. Verify all ingredients, including broth, are labeled gluten-free.
- → What vegetables can I add?
Bok choy, napa cabbage, sliced mushrooms, carrots, or corn work wonderfully. Add hearty vegetables during the last hour of cooking, while delicate greens like spinach need only 2-3 minutes.
- → Can I cook this on high heat faster?
Yes, cook on high for 4 hours instead of 8 hours on low. The beef will still become tender, though the low setting develops deeper, more complex flavors.
- → How do I store leftovers?
Store broth, beef, and vegetables in an airtight container for up to 4 days. Keep noodles separate to prevent sogginess. Reheat broth and noodles separately, then combine.