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A delicious bowl of Slow Cooker Beef Ramen Noodles topped with shredded beef, mushrooms, green onions, cilantro, and a fried egg.

Slow Cooker Beef Ramen Noodles: A Comforting Bowl of Flavorful Goodness

An easy recipe for the most delicious and tender Beef Ramen Noodles, made right in your slow cooker! Just set-it-and-forget-it!
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Mushrooms and Noodles 1 hour
Total Time 5 hours 40 minutes
Servings: 4 bowls
Course: Dinner, Entree
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Beef and Broth
  • 2-3 pound chuck roast season with salt and pepper
  • 2 tablespoons butter divided (sub plant-based)
  • 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 cloves garlic crushed
  • 4-5 teaspoons soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon fish sauce
For the Noodles and Toppings
  • 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

Equipment

  • Slow Cooker
  • Cast Iron Skillet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. If you are cooking on low, turn heat all the way up - if you are cooking on high, leave it on high and add the 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.
  7. 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

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, 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.
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.
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. Leftover beef ramen can be placed in an airtight container in the fridge for 2-3 days.

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