Ingredients
Equipment
Method
- Pat the chuck roast dry with a clean paper towel. Season it generously with kosher salt and ground black pepper. Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon of butter to the pan and let it melt; swirl to coat the pan. Sear the chuck roast on all sides, then transfer it to the slow cooker.
- Keep the pan hot and add the remaining tablespoon of butter; let it melt. Add the minced garlic and diced onion. Move them around the pan for about 2 to 3 minutes until the garlic is fragrant and the onions have softened. Add about 1/4 cup of the beef broth to the pan and scrape up any bits stuck to the bottom. Pour the onion mixture over the chuck roast.
- Add the remaining beef broth, lemongrass, sesame oil, lime zest, salt, pepper, crushed garlic cloves, soy sauce, worcestershire sauce, and fish sauce to the slow cooker. Stir to combine everything. Cover the slow cooker and let it simmer for 4 hours on HIGH or 8 hours on LOW.
- When there are about 30 minutes left if you are cooking on high, or 1 hour left if you are cooking on low, add the sliced mushrooms and cover the slow cooker again.
- Remove the beef from the slow cooker and place it on a plate. Shred the meat with two forks, discarding any connective tissue. Taste the broth and add any extra salt, soy sauce, or lime zest needed.
- If you are cooking on low, turn the heat all the way up. If you are cooking on high, leave it on high. Add the ramen noodles to the broth. Cover and let them cook for about 10 minutes, or until they reach al dente. You can add the shredded beef back to the slow cooker at this point if you want, or keep it separate.
- Divide the broth, noodles, and beef between 4 bowls. Top each bowl with a poached egg, fresh cilantro, carrots, and green onion. Add garlic chili sauce or Sriracha if you want more heat.
Notes
You can cook the ramen noodles separately if you prefer, and then serve the broth over the cooked noodles. If you cook the noodles in the broth, plan to eat the meal in one sitting because the noodles will continue to absorb the broth as they sit.
For the beef, you can place the shredded meat on a baking sheet and put it under the broiler for 5 to 7 minutes until the top gets a little crispy.
You have the option to sauté the mushrooms in a tablespoon or two of butter (seasoned with a little salt) instead of adding them directly to the slow cooker. I prefer sautéing them, but adding them to the slow cooker keeps everything in one pot.
Store leftover beef ramen in an airtight container in the refrigerator for 2 to 3 days.