Slow Cooker Beef and Ramen
When the craving for comfort food strikes, there’s nothing better than a hearty bowl of beef and noodles to hit the spot. This Slow Cooker Beef and Ramen recipe is a game-changer, combining tender, flavorful beef with the satisfying chew of ramen noodles—all cooked to perfection in a rich, savory broth.
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Whether you’re looking for an easy weeknight meal or something to warm you up on a chilly day, this dish brings together convenience and bold flavors. Grab your slow cooker and let’s turn simple ingredients into a comforting masterpiece!
My kids are obsessed with ramen noodles. There’s something about these long, chewy noodles that makes everyone happy. I love how ramen goes through stages of life with you. You (possibly) enjoyed these noodles in younger years (your 20’s) because they are quick, easy and cheap! Perhaps, ramen has then morphed into a more substantial dish, like this beefy recipe with bright bell peppers, soy sauce, ginger, and sesame oil.
This dish is so flavorful! That beef just melts in your mouth. It’s hearty, filling, and satisfying. A dish for any ramen lover!
Ramen noodles are a kitchen superstar—soft, chewy, and perfect for soaking up bold, savory flavors. Made from wheat flour and a special ingredient called kansui, which gives them their signature springy texture and golden hue, these noodles are the ultimate comfort food. Quick to cook and endlessly versatile, they’re a pantry staple you’ll want to reach for again and again.
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Slow Cooker– 6 quart or larger
- 2 pounds chuck roast, eye of round or top round- I’m using a chuck roast
- 4 bell peppers– any color
- 1 yellow onion
- 4 garlic cloves
- 2 cups beef broth
- 1/2 cup low sodium soy sauce
- 1/4 cup light brown sugar
- 1 tbsp sesame oil
- Seasonings– fresh or ground ginger, black pepper, mustard powder, onion powder, crush red pepper
- 2- 3 ounce ramen noodles, save the flavor packets for another use
- Optional garnish: sesame seeds and sliced green onions
How to make it
Marinate the Beef (Optional):
If time allows, combine the beef, beef broth, garlic cloves, soy sauce, brown sugar, sesame oil, and seasonings in a bowl. Mix well, cover, and refrigerate for 30 minutes to overnight.
Skip the Marinade (If Needed):
If you’re short on time, proceed directly to the next step.
Prepare the Slow Cooker:
Spray the slow cooker with nonstick cooking spray. Add all the ingredients from the marinade bowl into the slow cooker.
Add Vegetables:
Stir in the peppers and onion.
Cook the Beef:
Cover and cook on low for 6 hours or high for 3 hours, until the beef is tender.
Add the Noodles:
Stir the mixture, then add the ramen noodles, ensuring they are submerged in the broth. (I broke mine apart lengthwise and pushed them into the broth) Cover again and cook for another 10–15 minutes, or until the noodles are tender.
Serve:
Garnish with sesame seeds and sliced green onions before serving.
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Tips
- Choose the Right Cut of Beef– Opt for cuts like chuck roast, brisket, or stew meat. These cuts become tender and flavorful after slow cooking.
- Don’t Overcook the Noodles– Add the ramen noodles during the last 10–15 minutes of cooking. This prevents them from becoming mushy.
- Boost the Broth– Enhance the broth with a splash of rice vinegar or fish sauce for extra umami. Add a teaspoon of miso paste for even richer flavor.
- Customize the Veggies– Add sliced mushrooms, shredded carrots, or bok choy for more nutrients and texture. Just toss them in during the last 30 minutes of cooking.
- Make it Your Own– Play with flavors by swapping beef for pork or chicken, or try different noodle varieties like udon or soba for a unique twist.
More Take Out Inspired Recipes
- Orange-y Chicken
- Teriyaki Chicken
- Beef and Broccoli
- Greek Meatballs
- Panera Broccoli Cheddar Soup
- Fried Ice Cream
- French Dip sandwiches
- Buffalo Wings
- Columbia Restaurant’s 1905 Salad
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Crock Pot Beefy Ramen with Peppers
Equipment
Ingredients
- 2 pounds chuck roast eye of round or top round, cut into strips
- 4 bell peppers cut into strips
- 1 yellow onion sliced
- 4 garlic cloves smashed
- 2 cups beef broth
- 1/2 cup low sodium soy sauce
- 1/4 cup light brown sugar
- 1 tbsp sesame oil
- 2 tbsp fresh ginger or 2 tsp ground ginger
- 1/4 tsp black pepper
- 1 tsp ground mustard powder
- 1 tsp onion powder
- 1/4 tsp crushed red pepper flakes more or less to taste
- 2 3 ounce packets ramen noodles save the flavor packets for another use
- Optional garnish: sesame seeds and sliced green onions.
Instructions
- Marinate the Beef (Optional): If time allows, combine the beef, beef broth, garlic cloves, soy sauce, brown sugar, sesame oil, and seasonings in a bowl. Mix well, cover, and refrigerate for 30 minutes to overnight.
- Skip the Marinade (If Needed): If you’re short on time, proceed directly to the next step.
- Spray the slow cooker with nonstick cooking spray. Add all the ingredients from the marinade bowl into the slow cooker.
- Stir in the peppers and onion.
- Cover and cook on low for 6 hours or high for 3 hours, until the beef is tender.
- Add the Noodles: Stir the mixture, then add the ramen noodles, ensuring they are submerged in the broth. (I broke mine apart lengthwise and pushed them into the broth) Cover again and cook for another 10–15 minutes, or until the noodles are tender.
- Garnish with sesame seeds and sliced green onions before serving.
