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Toss pot roast cubes with salt and pepper.
Heat a large skillet oven over medium-high heat, spray with oil and brown the beef on all sides about 4 minutes total.
Transfer the beef to the slow cooker, then spray the skillet again.
Add the mushrooms to the same skillet and brown, 2 to 3 minutes, stirring halfway.
Add the ginger, garlic and scallion; cook until aromatic, about 1 minute.
Transfer mushrooms and aromatics to the slow cooker.
Add beef broth and soy sauce to the slow cooker; cover and cook on high for 6 hours.
In the last 10 minutes of cooking, add ramen noodles and baby bok choy and cook until tender.
Serve bowls of ramen with halves of soft boiled eggs and top with scallions and sesame seeds and a drizzle of sesame oil, if desired and optional toppings.