Description
A comforting and flavorful bowl of slow-cooked beef, savory broth, and tender ramen noodles made effortlessly in the slow cooker.
Ingredients
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Beef chuck roast – 2 pounds, cut into 1½-inch cubes
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Beef broth – 8 cups
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Low-sodium soy sauce – ½ cup
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Hoisin sauce – ¼ cup
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Sesame oil – 2 tablespoons
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Brown sugar – 2 tablespoons
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Garlic – 6 cloves, minced
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Fresh ginger – 2 tablespoons, grated
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Onion – 1 medium, sliced
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Carrots – 2 medium, sliced
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Mushrooms – 8 ounces, sliced
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Ramen noodles – 12 ounces
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Green onions – 4, sliced
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Sesame seeds – 1 tablespoon (optional)
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Salt – ½ teaspoon
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Black pepper – ½ teaspoon
Instructions
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Add beef, onion, garlic, ginger, carrots, and mushrooms to the slow cooker.
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Whisk together beef broth, soy sauce, hoisin sauce, sesame oil, brown sugar, salt, and pepper. Pour over the beef and vegetables.
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Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender.
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Add ramen noodles during the last 20–25 minutes of cooking, stirring gently.
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Serve hot, garnished with green onions and sesame seeds if desired.
Notes
For best texture, add noodles just before serving. Adjust seasoning to taste and customize with additional vegetables or toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 8 hours