Begin by seasoning your beef chuck roast generously with salt and pepper. Heat a large skillet over medium-high heat and sear the beef on all sides for about 3-4 minutes until beautifully browned.

Transfer the seared beef to your slow cooker. In the same skillet, add sliced onions, minced garlic, and grated ginger, sautéing for 2-3 minutes until aromatic. Then, layer these fragrant ingredients over the beef in the slow cooker.

Pour in 4 cups of beef broth and 2 cups of water into the slow cooker. Stir in 1/4 cup of soy sauce, 2 tablespoons of sesame oil, and 2 tablespoons of brown sugar. Mix gently.

Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours until the beef is fork-tender.

About 10 minutes before serving, bring a pot of water to a boil and cook the fresh ramen noodles according to the package instructions, about 3-4 minutes, until al dente.

With just a minute left on the slow cooker, stir in 1 cup of baby spinach until it wilts.

Ladle the tender beef and rich broth over the cooked ramen noodles in deep bowls.

Garnish with fresh green onions, soft-boiled eggs, and a drizzle of Sriracha or chili oil, if desired.