Secret Slow Cooker Beef Ramen (For Cozy Nights) Recipe

If You Need Cozy, This Beef Ramen's Got You (Trust Me)

If I'm being honest, the first time I made this slow cooker beef ramen was mostly because I wanted to feel like I'd accomplished something after slogging through a Tuesday that seemed to last a full calendar year. But now, it's my standby for any rainy day, or pretty much whenever my feet get cold—so, often. Picture this: you come home, it's dark early, your socks are slightly damp, and the only thing that's going to fix your mood is a steamy bowl with tender beef and slurpy noodles. That's this. My daughter once called it 'the soup that's better than TV.' Take that, Netflix.

Why I Keep Making This (And You Probably Will Too)

I make this when I'm too tired to even think about delivery, or the weather's done that thing where it decides to be all bleak and misty. My family goes wild for it because it's savory, filling, and not fussy at all. Noodle-soup always means happiness in our house. Plus, it's hearty without being complicated—yes, even when you forget to defrost the beef (which happens more than I'd admit). Oh, and I once tried to make it on the stove to "save time." Don't. Smelled great, but the beef was, let's say, more jaw workout than dinner.

Here’s Everything You’ll Need (Plus Some Lazy Swaps)

• 1.5 to 2 lbs beef chuck roast (I sometimes use brisket instead when it's on sale, works just fine)
• 6 cups beef broth (honestly, I've used chicken broth once—no one noticed, but beef is best)
• 4 tablespoons soy sauce (low-sodium if I remember to grab it)
• 2 tablespoons oyster sauce (fish sauce also sorta works, but it's a tad funkier)
• 1 tablespoon brown sugar (or honey if the jar's glued shut—you know how that is)
• 1 tablespoon ginger, fresh grated—or a good dash of the ground stuff if you're running late
• 4 garlic cloves, minced (sometimes I throw in more, no vampire incidents yet)
• 1 tablespoon sesame oil
• 2 teaspoons chili garlic sauce (optional if you like a kick—my spouse claims this is 'mandatory')
• 8 oz mushrooms, sliced (shiitake is ideal, but button or cremini work too—my aunt swears by canned, I'd rather skip mushrooms than do that but do what you gotta)
• 2 large carrots, sliced in rounds
• 1-2 baby bok choy, halved (spinach works fine in a pinch, just toss it in at the very end)
• 10 oz fresh ramen noodles (or 3 packs of instant ramen noodles, just ditch the flavor packets—I've tried soba noodles, didn't love it)
• Green onions and sesame seeds for serving (if you remember)
• Soft-boiled eggs for topping (absolutely optional, but my youngest insists it isn't ramen without them)

How To Make It (I Swear It's Easy)

1. First, trim excess fat form the beef (unless you like it super rich, then leave a bit). Slice it into large, chunky pieces—nothing fussy.
2. In the base of your slow cooker, add the beef, beef broth, soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, and chili garlic sauce. Give it a stir, sort of—it doesn't have to be perfect at this point.
3. Toss in the mushrooms and carrots. Mix again. (This is the stage where I always wonder if it seems like too much liquid, but it sorts itself out.)
4. Cover and cook on low for 7-8 hours, or high for 4ish hours. Don't open the lid, even if it starts to smell amazing by hour 3—you'll lose that good slow cooker magic.
5. Once the beef is meltingly tender, fish it out carefully and shred with two forks. (This is where I sneak a bite. Please supervise yourself.)
6. Return the shredded beef to the cooker. Add bok choy halves, submerging them. Cover and cook another 10 minutes until bok choy is wilted (or spinach, just toss it in for the last minute or so).
7. Meanwhile, cook ramen noodles separately according to package instructions. Don't overcook or they'll go all gummy—learned that the hard way.
8. To serve, scoop noodles into bowls, ladle beef and broth over, and top with green onions, sesame seeds, and soft-boiled egg halves if you're feeling it.

Notes From My Actual Kitchen

• If you want intense flavor, don't skimp on the soy sauce. I tried half when I ran out—mehh.
• I think this tastes even better the next day, but everyone else eats it up right away so that's just theory.
• Slicing the veggies a little thick keeps them from vanishing into the soup—carrots especially.

Things I've Tried—Some Winners, Some...Not

• Tossed in a spoonful of peanut butter once—super nutty, not for me.
• Used leftover roast beef—surprisingly worked, though slightly drier texture.
• Subbed kale for bok choy in winter. It was fine. Not magical, just fine.

Equipment: What You (Mostly) Need

• Slow cooker (if you don't have one, you could oven-braise at 300F for 4 hours—just keep an eye on the liquid)
• Cutting board and knife
• Two forks (for the fun shredding bit)
• If you lack a ladle, a big mug works too; ask me how I know.

Storing Leftovers (If Any...)

Store leftover broth, beef, and veggies in a container in the fridge—separately from noodles if you can muster the energy. Reheat gently on the stove. Noodles get mushy if you leave them soaking too long, but everyone just eats the whole pot here, so, problem solved.

How We Top Our Bowls (Your Call)

I load mine up with scallions and sesame each time, and sometimes a little squirt of sriracha if the week's been rough. Soft-boiled eggs make it feel extra special—my niece always wants hers 'with the gooey middle' (her words), so that's now family tradition.

Lessons I've Learned While Making This

• Don't try rushing the beef on high heat—it just doesn't get that same luscious texture. I made that mistake once, regretted every bite (okay, still ate it, but less happily).
• Forgetting to salt the broth a bit if your stock is low-sodium? Fix it at the end, not the start. Saves a world of oversalted sadness.

Real Qs I've Been Asked (And What I Actually Said)

• Can I use chicken instead of beef? Sure! It'll be lighter, still tasty—just cook about 4-5 hours on low for thighs. Shred, same process.
• What if I don't have ramen noodles? Oh, mate, use spaghetti—just break it up! It's more about the slurp than the label. Or honestly, rice noodles if that's what's knocking about.
• Is it spicy? Only if you want it to be—I always give folks a little extra chili at the table because everyone's got their own 'spicy is broken' meter.
• Do I have to use mushrooms? Nope! Leave them out or toss in something else. Broccoli? Why not. Or just skip, no judgment here.
• Can I freeze it? Technically, yes, but the noodles get weirdly soft when defrosted. I'd freeze just the beef and broth, and cook fresh noodles later (which sounds like more effort than I usually go to, honestly).

So there you go—my secret slow cooker beef ramen for those nights you just need to be cozy, and maybe also need something with more oomph than three-minute noodles. If you try it, let me know how it goes (and what you swapped, because lord knows everyone changes at least one thing).

★★★★★ 4.20 from 24 ratings

Secret Slow Cooker Beef Ramen (For Cozy Nights)

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A cozy, flavor-packed slow cooker beef ramen recipe perfect for chilly nights. Tender shredded beef, savory broth, plenty of veggies, and slurpable noodles come together effortlessly in your crockpot for ultimate comfort.

🖨️ Print Pin Recipe

Ingredients

• 1.5 to 2 lbs beef chuck roast (I sometimes use brisket instead when it's on sale, works just fine)
• 6 cups beef broth (honestly, I've used chicken broth once—no one noticed, but beef is best)
• 4 tablespoons soy sauce (low-sodium if I remember to grab it)
• 2 tablespoons oyster sauce (fish sauce also sorta works, but it's a tad funkier)
• 1 tablespoon brown sugar (or honey if the jar's glued shut—you know how that is)
• 1 tablespoon ginger, fresh grated—or a good dash of the ground stuff if you're running late
• 4 garlic cloves, minced (sometimes I throw in more, no vampire incidents yet)
• 1 tablespoon sesame oil
• 2 teaspoons chili garlic sauce (optional if you like a kick—my spouse claims this is 'mandatory')
• 8 oz mushrooms, sliced (shiitake is ideal, but button or cremini work too—my aunt swears by canned, I'd rather skip mushrooms than do that but do what you gotta)
• 2 large carrots, sliced in rounds
• 1-2 baby bok choy, halved (spinach works fine in a pinch, just toss it in at the very end)
• 10 oz fresh ramen noodles (or 3 packs of instant ramen noodles, just ditch the flavor packets—I've tried soba noodles, didn't love it)
• Green onions and sesame seeds for serving (if you remember)
• Soft-boiled eggs for topping (absolutely optional, but my youngest insists it isn't ramen without them)

Instructions

1. 1
   First, trim excess fat form the beef (unless you like it super rich, then leave a bit). Slice it into large, chunky pieces—nothing fussy.
2. 2
   In the base of your slow cooker, add the beef, beef broth, soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, and chili garlic sauce. Give it a stir, sort of—it doesn't have to be perfect at this point.
3. 3
   Toss in the mushrooms and carrots. Mix again. (This is the stage where I always wonder if it seems like too much liquid, but it sorts itself out.)
4. 4
   Cover and cook on low for 7-8 hours, or high for 4ish hours. Don't open the lid, even if it starts to smell amazing by hour 3—you'll lose that good slow cooker magic.
5. 5
   Once the beef is meltingly tender, fish it out carefully and shred with two forks. (This is where I sneak a bite. Please supervise yourself.)
6. 6
   Return the shredded beef to the cooker. Add bok choy halves, submerging them. Cover and cook another 10 minutes until bok choy is wilted (or spinach, just toss it in for the last minute or so).
7. 7
   Meanwhile, cook ramen noodles separately according to package instructions. Don't overcook or they'll go all gummy—learned that the hard way.
8. 8
   To serve, scoop noodles into bowls, ladle beef and broth over, and top with green onions, sesame seeds, and soft-boiled egg halves if you're feeling it.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 540 caloriescal

Protein: 36 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 57 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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