# What You'll Need:
→ Beef & Aromatics
01 - 1.5 pounds beef chuck roast, cut into 2-inch chunks
02 - Salt and freshly ground black pepper, to taste
03 - 1 large onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Broth Base
06 - 4 cups beef broth, low-sodium recommended
07 - 3 cups water
08 - 1/4 cup soy sauce, low-sodium if preferred
09 - 2 tablespoons sesame oil
10 - 2 tablespoons brown sugar, packed
→ Noodles & Vegetables
11 - 2 packages fresh ramen noodles (7-8 ounces total)
12 - 1 cup baby spinach, packed
→ Garnishes
13 - 2 green onions, thinly sliced
14 - Soft-boiled eggs, halved (1 per serving, optional)
15 - Sriracha or chili oil, to taste (optional)
# How To Make It:
01 - Generously season beef chunks on all sides with salt and freshly ground black pepper.
02 - Transfer seasoned beef to the slow cooker. Arrange sliced onion, minced garlic, and grated ginger evenly over the meat.
03 - Pour beef broth and water into the slow cooker. Add soy sauce, sesame oil, and brown sugar. Stir gently to distribute flavors.
04 - Cover and cook on low setting for 8 hours or high setting for 4 hours, until beef shreds easily with a fork.
05 - About 10 minutes before serving, cook ramen noodles according to package directions. Drain well and set aside.
06 - Remove lid and use two forks to shred beef directly in the cooker.
07 - Stir in baby spinach and let cook for 2-3 minutes until just wilted.
08 - Divide cooked noodles among serving bowls. Ladle hot beef mixture with broth over noodles. Top with green onions, soft-boiled eggs if using, and Sriracha or chili oil.
