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Welcome back to Dinners for Real Life, episode 16. Kids are back in school, sports have started back up, and if you're a parent like me, we don't have any time. So let's make dinner. We're gonna start with a 2-pound chuck roast, cut into 1.5 to 2-inch chunks. Season this up with just a little bit of salt and black pepper. If you don't have time to sear it, just throw it straight into the Crock-Pot. But searing adds flavor. Once your beef is fully seared, dump it into your Crock-Pot. Now add half a cup of low-sodium soy sauce, half a cup beef broth, a third cup packed brown sugar, a quarter cup hoisin sauce, one tablespoon minced garlic, one teaspoon ground ginger, one tablespoon sesame oil, one tablespoon sriracha, if you want a little spice, and two cups of shredded carrots. Now just give this a quick mix. Throw your lid on and let this cook on low for six to eight hours, or on high for three to four. All right, once you've made it back home from your day, you got this puppy waiting for you. Remember, hot pot, open away from you. We're gonna go ahead and shred this meat up a little bit. Once your meat is shredded, we're gonna add in a cornstarch slurry. This is just two tablespoons cornstarch and two tablespoons of cold water. Get that mixed up, dump it in. Now put this on high and let it sit for 10 minutes. After 10 minutes, your sauce should start thickening up. Take two to three packs of ramen noodles and just push those down into your sauce. Cover that back up and let's go for 10 more minutes until those noodles are soft. And if you need to, don't be afraid to add a little bit more beef broth. Once your noodles are soft, give them one last mix and we're ready to serve. Go ahead and grab yourself a bowl. Add on some sesame seeds, some fresh green onion, and a drizzle of chili crisp oil. And all that's left to do is enjoy. Man, that's fantastic. The amount of flavor this has is incredible. If you enjoyed this recipe and want to learn more awesome recipes, click that follow button. Cheers.