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Cut 2 lbs chuck roast into chunks and season with ½ tsp black pepper and ¼ tsp salt.
Heat 1 tbsp oil in a skillet and sear the beef for 1–2 minutes per side.
Add the beef to your Crockpot along with ½ cup soy sauce, ½ cup beef broth, ⅓ cup brown sugar, ¼ cup hoisin sauce, 1 tbsp minced garlic, 1 tsp ground ginger, 1 tbsp sesame oil, 1 tbsp sriracha, and 2 cups shredded carrots.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fall-apart tender.
Break the beef into bite-size pieces with two forks.
Mix 2 tbsp cornstarch with 2 tbsp cold water and stir it into the Crockpot.
Cover and cook on HIGH for another 10–15 minutes to thicken the sauce.
Add 2-3 packages of ramen.
Push the noodles into the sauce, cover, and cook another 10–15 minutes, stirring halfway through.
Add an extra ¼–½ cup beef broth if needed.
Toss everything together and finish with sliced green onions, sesame seeds, and chili crisp or chili oil.