Slow Cooker Curry Ramen with Beef

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  2.5 lbs Beef Chuck Roast
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  2 tsp 2 teaspoons kosher salt
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  1 tbsp Vegetable oil
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  6 cup Low Sodium Chicken Broth
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  12.5 oz Coconut Milk, Full-Fat, Canned
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  1 tbsp Thai red curry paste
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  2 tbsp Lime Juice, Fresh
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  1 tbsp Ginger, Fresh Root
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  2 Garlic(6g)
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  1.5 tbsp Soy Sauce, Low Sodium
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  1.5 tbsp Fish sauce
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  1 tbsp Brown sugar
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  3 Bok Choy(675g)
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  4 oz Mushrooms, Shiitake
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  0.3 cup Green Onion (Scallion)
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  8 oz Ramen Noodles, Dry
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  6 Egg, Whole, Large(264g)
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  Sesame seeds

Instructions

1. 1Cut the beef chuck roast into 3–4 large chunks. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, add the beef and sear until deep brown on all sides, 12–15 minutes total. Transfer to a slow cooker.
2. 2Add the chicken broth, coconut milk, Thai red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar to the slow cooker. Stir well to combine. Cover and cook on low for 8 hours (or high for 6 hours) until the beef shreds easily with a fork and is very tender.
3. 3While the beef cooks, bring a separate pot of water to a boil over high heat. Add the eggs and cook for 6–7 minutes for soft-boiled centers, until the whites are opaque but yolks remain runny. Transfer to an ice bath and set aside.
4. 4Remove the beef from the slow cooker using tongs and place on a cutting board. Shred completely using two forks, discarding any large fat pieces.
5. 5Return the shredded beef to the slow cooker. Add the bok choy, mushrooms, and green onions. Cover and cook on high for 15 minutes until the bok choy is nearly tender and wilted.
6. 6Add the dry ramen noodles to the slow cooker, breaking them into pieces. Stir to submerge. Cover and cook on high for 10–12 minutes until the noodles are tender but not mushy.
7. 7Divide the curry ramen and broth evenly into 6 airtight containers while hot. Cool to room temperature before sealing.
8. 8To serve, reheat a container over medium heat or in the microwave until steaming. Top with a soft-boiled egg, additional green onions, and sesame seeds.