Go Back
A vibrant overhead shot of a black crockpot filled with delicious Crockpot Beef Ramen, garnished with fresh green onions and sesame seeds.
Daniel

Crockpot Beef Ramen

Enjoy a hearty and flavorful Crockpot Beef Ramen, slow-cooked to perfection with tender beef, a rich savory broth, and fresh vegetables. This easy recipe brings the comfort of ramen right to your slow cooker.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian, Japanese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2 lbs boneless beef chuck roast cut into 1-inch cubes
  • 1 tbsp olive oil for browning beef
For the Broth & Vegetables
  • 8 cups beef broth low sodium preferred
  • 1/2 cup soy sauce low sodium
  • 1/4 cup mirin
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger grated
  • 4 cloves garlic minced
  • 1-2 tbsp sriracha adjust to taste
  • 1 tsp black pepper
  • 1 large yellow onion sliced
  • 8 oz cremini mushrooms sliced
  • 2 carrots peeled and thinly sliced or julienned
  • 4 oz baby bok choy roughly chopped
For Serving
  • 6-8 packages instant ramen noodles discard flavor packets
  • 6-8 soft-boiled eggs halved
  • 1/4 cup green onions sliced
  • 2 tbsp sesame seeds
  • Nori sheets cut into strips, optional

Equipment

  • Crockpot (6-quart or larger)
  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Beef
  1. Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 3-5 minutes per batch until seared on all sides. This step is crucial for adding depth of flavor.
  2. Transfer the browned beef to the slow cooker insert.
Assemble the Crockpot
  1. Add beef broth, soy sauce, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, sriracha, and black pepper to the slow cooker with the beef. Stir to combine.
  2. Add the sliced yellow onion, sliced mushrooms, and sliced carrots to the slow cooker. Stir gently to submerge the ingredients in the broth.
Slow Cook
  1. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, or until the beef is fork-tender.
Finish and Serve
  1. About 30 minutes before serving, add the chopped baby bok choy to the slow cooker. Stir and cover to allow it to soften.
  2. Just before serving, add the instant ramen noodles (without the flavor packets) to the slow cooker. Submerge them in the hot broth and cook for 5-7 minutes, or until the noodles are tender. Avoid overcooking to prevent mushy noodles.
  3. Ladle the ramen into individual bowls, ensuring each serving gets tender beef, vegetables, and noodles. Garnish with halved soft-boiled eggs, sliced green onions, and sesame seeds. Add nori strips if desired.

Notes

For extra flavor, consider making homemade soft-boiled eggs with a jammy yolk. You can also customize the vegetables; sliced bell peppers or spinach are great additions. Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb a lot of broth, so you might need to add a splash of extra beef broth when reheating.