Beef Ramen Noodle

Ingredients:
Chuck roast or chuck shoulders
Ramen noodles (throw away flavor packet)*
Beef broth (wing it with amount, I used about 1.5 of the larger cartons)
Ginger
Garlic 
Green onion
Pepper
Red pepper flakes
Soy sauce
small splash of rice vineger (or apple cider vinegar)
couple scoops sambal oelek
couple scoops red curry paste
Basil
Honey (or brown sugar)
Lime
Brocoli 
Carrots
Mushrooms (if you want, I do not)

*for gluten free, use rice noodles

Topping options:
Jalapeno
Basil
Lime
Cilantro
Sriracha 
Toasted sesame seeds

Directions:
(Optional: sear the sides of the roast on a skillet with olive oil before beginning) Place roast into crock pot with a little broth (don't submerge it) as well as some fresh ginger, garlic, green onion, and soy sauce. Cook on high for about 3-4 hours (crock pots vary). Once cooked through but not falling apart, remove from crock pot and slice into bite size strips (and give the fat to your dog). Pour broth from crock pot into large stock pot and add sliced beef back into it. Cook on high and add all remaining seasoning, as well as more of what you had already added to he crock pot if desired. Add all to taste. (it's best to get the broth flavor right before adding the veggies to cook). Once boiling, toss in the veggies and ramen noodles. They both cook very fast!  Serve and enjoy with whatever toppings you prefer.