Description
This recipe offers not only comfort but also a unique culinary experience that brings warmth and joy.
Ingredients
Scale
- 2 pounds beef chuck roast
- 6 cups low-sodium beef broth
- 1/3 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 6 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ cups sliced mushrooms (shiitake or cremini)
- 4 packs ramen noodles (discard seasoning)
- ½ cup sliced scallions
- 4 soft-boiled eggs, halved
Instructions
- Start by setting your slow cooker to low heat. If you prefer to use a stock pot on the stove, preheat it over medium heat.
- In the pot or slow cooker, add the beef chuck, beef broth, soy sauce, hoisin sauce, rice vinegar, minced garlic, grated ginger, and sliced mushrooms.
- If you want to add an extra layer of flavor, sear the beef chuck on all sides in a hot pan for about 2-3 minutes.
- Allow the beef to cook on low for around 8 hours or on high for 4-5 hours until it becomes fork-tender.
- About 15 minutes before the beef is finished, bring a pot of water to a boil and cook the ramen noodles according to package instructions.
- Once everything is cooked, shred the beef with two forks and serve.
Notes
Feel free to add a squeeze of lime or lemon just before serving for a bright twist.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
Nutrition
- Calories: 740 kcal
- Sodium: 1200 mg
- Protein: 55 g