Slow Cooker Curry Ramen Beef Recipe

Ash Tyrrell

Slow Cooker Curry Ramen Beef Recipe

I honestly couldn't believe how incredible my kitchen smelled when I first tested this recipe, filling the entire house with warm spices. It feels like a total cheat code because you just toss everything in, yet it tastes like you spent hours slaving over the stove.

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Prep Time 20

Cook Time 8

Servings: 6

Ingredients Method Notes

Ingredients

2 lbs beef chuck roast: This cut is absolutely essential because the marbling breaks down over time keeping the meat moist and shreddable instead of tough and dry.
2 tablespoons curry powder: Use a high-quality blend that smells fresh and aromatic as this is the primary flavor driver for the entire dish.
1 can coconut milk: Full-fat coconut milk is the best choice here because it provides that signature creamy texture and subtle sweetness to balance the spices.
3 garlic cloves minced: Fresh garlic will always offer a punchier, more savory flavor than the jarred stuff, so take a minute to chop it yourself.
1 yellow onion diced: These onions soften beautifully during the long cook time, adding a natural sweetness that disappears into the sauce.
2 packages ramen noodles: Discard the seasoning packets and just use the noodles preferably wheat-based ones that have a nice chew to them.
Fresh cilantro for garnish: A handful of chopped cilantro adds a necessary burst of freshness and color to cut through the richness of the beef.
Salt and pepper to taste: Don't be shy with these basics especially when seasoning the meat before it goes into the slow cooker.

Method

Start by taking your chuck roast and trimming off any large, hard pieces of fat that won't render down, as this keeps the final dish from being too greasy. Once trimmed, season the meat generously on all sides with salt, pepper, and your curry powder to ensure flavor penetrates deep into the beef. This initial seasoning step is crucial for building a robust foundation of flavor before the slow cooking process even begins.
Place your seasoned beef roast carefully into the bottom of the slow cooker insert, making sure it sits flat so it can cook evenly. Pour the can of coconut milk over the meat, then toss in your minced garlic and diced yellow onions around the sides of the beef. This creates a braising environment where the meat will slowly become tender while infusing the liquid with savory beef juices.
Cover the pot with the lid and set your slow cooker to the low heat setting for exactly 8 hours to achieve maximum tenderness. Avoid lifting the lid during this time, as releasing the steam drops the temperature and can significantly interfere with the cooking process. You want the connective tissues in the chuck roast to completely break down so the meat falls apart with zero effort.
Once the cooking time is up, the beef should be incredibly tender; use two forks to gently pull the meat apart directly in the pot. Stir the shredded beef around in the liquid so that every single strand gets coated in the rich, curry-spiced coconut broth. This step ensures that every bite is juicy and flavorful, integrating the meat fully into the sauce.
While your beef is resting in the sauce, boil a separate pot of water and cook your ramen noodles according to the package instructions. It is usually better to slightly undercook them by a minute, draining them immediately so they retain a nice, chewy texture. Cooking them separately prevents them from getting mushy or soaking up all your delicious curry broth in the slow cooker.
Add the cooked, drained noodles into the slow cooker or place portions of noodles into individual serving bowls. Ladle the hot beef and plenty of the rich curry broth directly over the noodles to warm them through. Finish the dish by sprinkling generous amounts of fresh cilantro on top for a vibrant pop of color and flavor.

Notes

I always take an extra ten minutes to sear the beef in a hot skillet before putting it in the slow cooker because that browned crust adds a deep, savory richness you just can't get otherwise.
I recommend blooming your curry powder in a little warm oil or butter for just 30 seconds before adding it to the pot, as this wakes up the spices and makes them much more aromatic.
I find that adding a squeeze of fresh lime juice right at the end brightens up the entire dish and cuts through the richness of the coconut milk perfectly.
I suggest adding vegetables like bok choy or spinach during the last 20 minutes of cooking if you want to add some greens without them turning into mush.