Ingredients
- 2–3 lb chuck roast
- 1 can tomato sauce (8 oz)
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 bottle ginger sweet chili sauce (adjust to taste)
- 1 tsp onion powder
- 1 tsp minced onion
- 1 tsp smoked paprika
- 3-4 tsp garlic
- Salt and pepper, to taste
- Ramen noodles (discard seasoning packets)
Directions
- Prep the roast: Place the chuck roast in the slow cooker. Season lightly with salt and pepper.
- Mix the sauce: In a bowl (or directly in the cooker), whisk together:
- Tomato sauce
- Beef broth
- Worcestershire sauce
- Ginger sweet chili sauce
- Onion powder
- Minced onion
- Smoked paprika
- Garlic
- Cover and cook on LOW for 6-8 hours, until the beef shreds easily with a fork.
- Shred & adjustd the beef directly in the slow cooker. Taste and adjust seasoning if needed. If you want it richer, let it cook another 20–30 minutes uncovered.
- Cook ramen noodles separately according to package directions (without the seasoning). Drain then add to the slow cooker with the meat.
Optional upgrades (totally optional)
- Splash of soy sauce for more umami
- Sliced green onions on top
- Soft-boiled egg
- Chili crisp if you want heat
