Slow cooker beef ramen is an easy, comforting one-pot noodle dish made with beef, ramen noodles, and stir-fry vegetables. The chuck roast cooks slow cooks in a homemade sauce made with broth along with frozen veggies. The uncooked ramen noodles are added directly to the slow cooker at the end of cooking time. Everything cooks together in the crockpot, making this a convenient and healthier alternative to takeout. Instructions to make Instant Pot beef ramen are also included.
Ingredients For Slow Cooker Beef Ramen
- Beef chuck roast: Chuck roast is ideal for slow cooking because it becomes tender and easy to shred. Trim away any large pieces of excess fat, then season the roast with salt and black pepper.
- Ramen noodles: Use 6 ounces of uncooked instant ramen noodles, which is usually two standard packages. Discard the enclosed seasoning packets. The dry noodles are added directly to the slow cooker at the end.
- Frozen stir-fry vegetables: A frozen stir-fry blend makes this recipe easy and adds color, flavor, and texture. There is no need to thaw the vegetables before using them.
- Onion and garlic: Diced onion and fresh garlic add savory flavor to the cooking liquid.
- Low-sodium beef broth: Two cups provide enough liquid to cook the beef and ramen without turning the finished dish into soup. Keep a little extra broth nearby in case the noodles need more liquid.
- Soy sauce: Soy sauce adds salty, savory umami flavor. Low-sodium soy sauce is recommended so the dish does not become too salty.
- Rice vinegar: Rice vinegar brightens the rich beef and balances the soy sauce. Use plain, unseasoned rice vinegar.
- Ground ginger: Ground ginger adds warm flavor and is convenient for a slow cooker recipe. Freshly grated ginger may also be used.
- Red pepper flakes: Red pepper flakes add gentle heat. Increase, reduce, or omit them according to your preference.
How To Make Slow Cooker Beef Ramen
Slow Cooker
- Add the beef broth, soy sauce, rice vinegar, onion, garlic, ground ginger, salt, and red pepper flakes to the slow cooker.
- Season the chuck roast on all sides with salt and black pepper.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the chuck roast and sear it for 3 to 4 minutes per side, until a brown crust forms. Transfer the seared roast to the slow cooker.
- Cover and cook on on HIGH for 4 to 5 hours or LOW 8 to 10 hours, or until the beef is tender and shreds easily with a fork.
- Remove the chuck roast from the slow cooker. Shred the meat and discard any large pieces of fat.
- Turn the slow cooker to HIGH if not already on the setting. Stir in the frozen stir-fry vegetables, the uncooked ramen noodles, and the shredded beef.
- Cover and cook on HIGH for 5 to 10 minutes, gently stirring once halfway through, until the ramen is tender. Cooking time will vary depending on the brand of noodles and the heat of your slow cooker.
- Stir everything together and turn off the slow cooker. Let the beef ramen rest uncovered for 5 to 10 minutes so the noodles can absorb more of the sauce.
Instant Pot
- Cut the chuck roast into three or four large pieces. Pat the pieces dry and season them on all sides with salt and black pepper.
- Turn on the Instant Pot and select Sauté. Once hot, add the oil. Working in batches if necessary, add the beef and sear it for 2 to 3 minutes per side. Remove the browned beef and set it aside.
- Pour the beef broth into the pot. Use a wooden spoon to scrape up any browned bits from the bottom so the Instant Pot does not display a burn warning.
- Add the onion, garlic, soy sauce, rice vinegar, ginger, salt, and red pepper flakes. Stir to combine, then return the seared beef to the pot.
- Close and seal the lid. Cook on HIGH pressure for 60 minutes. When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
- Remove the beef and shred it, discarding any large pieces of fat. Skim excess fat from the cooking liquid if needed.
- Select sauté and add the frozen stir-fry vegetables. Cook for 2 to 4 minutes, stirring occasionally, until the vegetables are heated through.
- Return the shredded beef to the pot. Add the uncooked ramen noodles and press them into the liquid. Cook on sauté for 3 to 5 minutes, stirring frequently, until the noodles are tender. Turn off the Instant Pot as soon as the ramen is cooked to prevent it from becoming mushy.
- Let the dish rest for 5 minutes before serving. The noodles will continue to absorb the sauce as they stand.
Why You Will Love This Recipe
- Easy one-pot meal: The beef, vegetables, and noodles are all prepared in the slow cooker.
- Tender beef: Chuck roast becomes fall-apart tender after cooking low and slow.
- No need to boil the noodles: The ramen cooks directly in the flavorful sauce.
- Family-friendly: The red pepper flakes add mild warmth without making the dish overly spicy.
- Easy to customize: Use your favorite stir-fry vegetables and adjust the seasonings to suit your taste.
FAQs & Tips
Is slow cooker beef ramen a soup?
No. This recipe is intended to be a saucy noodle dish rather than a soup. The ramen noodles are added uncooked so they can absorb the cooking liquid. Letting the finished dish rest uncovered for 5 to 10 minutes will allow the sauce to thicken further.
Do you cook the ramen noodles before adding them?
No. Add the dry ramen noodles directly to the slow cooker near the end of the cooking time. Do not add them at the beginning or they will become overly soft and mushy.
Should you use the ramen seasoning packets?
No. Discard the seasoning packets or save them for another use. The beef broth, soy sauce, rice vinegar, garlic, ginger, and other seasonings provide all the flavor this dish needs.
Do you need to sear the chuck roast first?
Searing is optional. Browning the beef before adding it to the slow cooker can deepen the flavor, but the recipe will still be delicious if you skip this step. To sear the roast, heat a small amount of oil in a skillet over medium-high heat and brown the beef for 2 to 3 minutes per side.
Can you use a different cut of beef?
Yup. Boneless beef short ribs or beef stew meat may be used in place of chuck roast. Cooking time may vary.
What type of frozen vegetables should you use?
Use any frozen stir-fry blend you enjoy, or substitute fresh broccoli, bell peppers, carrots, mushrooms, snap peas, or bok choy.
Can you use fresh vegetables?
Yes. Fresh bell peppers, broccoli, carrots, mushrooms, snap peas, or bok choy all work well. Firm vegetables may need 20 to 30 minutes to cook, while quick-cooking vegetables such as bok choy should be added with the ramen.
Can you make this gluten-free?
You can. Use gluten-free ramen and replace the soy sauce with tamari or coconut aminos.
What if you don’t have rice vinegar?
No need to worry. Apple cider vinegar may be used, although it has a stronger flavor. Start with 2 tablespoons and add more to taste.
What if there is too much liquid?
Give the ramen time to absorb the sauce, then let the finished dish rest uncovered for 5 to 10 minutes. The sauce will continue to thicken as it stands. Slow cookers vary, so if your appliance tends to produce a lot of liquid, you can reduce the broth to 1 1/2 cups the next time you prepare the recipe.
What if there is not enough liquid for the ramen?
The noodles should be mostly submerged when they are added. If necessary, pour in warm beef broth 1/4 cup at a time until the noodles can be pressed into the cooking liquid.
How do you serve this?
Slow cooker beef ramen is a complete meal with beef, noodles, and vegetables, so it does not need a side dish. Serve it in shallow bowls and spoon any remaining sauce over the noodles. Garnish with sliced green onions, sesame seeds, or a drizzle of sesame oil.
Storage
Store leftover beef ramen in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb the sauce and soften as they sit. When reheating, add a splash of beef broth or water to loosen the noodles.
Can you freeze this?
The finished dish is not ideal for freezing because cooked ramen can become very soft after thawing. To make this recipe ahead, freeze the cooked shredded beef with its sauce for up to 3 months. Thaw it overnight in the refrigerator, reheat it, and add freshly cooked vegetables and ramen before serving.
What size slow cooker should you use?
I used a 6-quart slow cooker or Instant Pot.
Noodle Recipes
PrintSlow Cooker Beef Ramen
Slow cooker beef ramen is an easy, comforting noodle dish made with beef, ramen noodles, and stir-fry vegetables. The chuck roast cooks slow cooks in a homemade sauce made with broth along with frozen veggies. The uncooked ramen noodles are added directly to the slow cooker at the end of cooking time. Everything cooks together in the crockpot, making this a convenient and healthier alternative to takeout. Instructions to make Instant Pot beef ramen are also included.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours, 10 minutes
- Yield: 6 servings 1x
- Category: Dinner, Lunch
- Method: Pressure Cooking, Slow Cooking
- Cuisine: American, Asian
Ingredients
- 2 pounds beef chuck roast, seasoned with salt & pepper
- 6 ounces uncooked ramen noodles
- 12 ounces frozen stir-fry vegetables
- 1/3 cup onion, diced
- 3 garlic cloves, minced
- 2 1/2 cups low-sodium beef broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon ground ginger OR 1 tablespoon freshly grated ginger
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon oil for searing
Instructions
Slow Cooker
- Add the beef broth, soy sauce, rice vinegar, onion, garlic, ground ginger, salt, and red pepper flakes to the slow cooker.
- Season the chuck roast on all sides with salt and black pepper.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the chuck roast and sear it for 3 to 4 minutes per side, until a brown crust forms. Transfer the seared roast to the slow cooker.
- Cover and cook on on HIGH for 4 to 5 hours or LOW 8 to 10 hours, or until the beef is tender and shreds easily with a fork.
- Remove the chuck roast from the slow cooker. Shred the meat and discard any large pieces of fat.
- Turn the slow cooker to HIGH if not already on the setting. Stir in the frozen stir-fry vegetables, the uncooked ramen noodles, and the shredded beef.
- Cover and cook on HIGH for 5 to 10 minutes, gently stirring once halfway through, until the ramen is tender. Cooking time will vary depending on the brand of noodles and the heat of your slow cooker.
- Stir everything together and turn off the slow cooker. Let the beef ramen rest uncovered for 5 to 10 minutes so the noodles can absorb more of the sauce.
Instant Pot
- Cut the chuck roast into three or four large pieces. Pat the pieces dry and season them on all sides with salt and black pepper.
- Turn on the Instant Pot and select Sauté. Once hot, add the oil. Working in batches if necessary, add the beef and sear it for 2 to 3 minutes per side. Remove the browned beef and set it aside.
- Pour the beef broth into the pot. Use a wooden spoon to scrape up any browned bits from the bottom so the Instant Pot does not display a burn warning.
- Add the onion, garlic, soy sauce, rice vinegar, ginger, salt, and red pepper flakes. Stir to combine, then return the seared beef to the pot.
- Close and seal the lid. Cook on HIGH pressure for 60 minutes. When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
- Remove the beef and shred it, discarding any large pieces of fat. Skim excess fat from the cooking liquid if needed.
- Select sauté and add the frozen stir-fry vegetables. Cook for 2 to 4 minutes, stirring occasionally, until the vegetables are heated through.
- Return the shredded beef to the pot. Add the uncooked ramen noodles and press them into the liquid. Cook on sauté for 3 to 5 minutes, stirring frequently, until the noodles are tender. Turn off the Instant Pot as soon as the ramen is cooked to prevent it from becoming mushy.
- Let the dish rest for 5 minutes before serving. The noodles will continue to absorb the sauce as they stand.
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