Chinese-Style Stove-Top Pot Roast with Noodles

Ingredients

• 2 cups sliced shiitake mushroom caps
• 1 teaspoon Chinese five-spice powder
• 2 cups (2-inch) julienne-cut carrot (about 2 large)
• 4 teaspoons peanut oil, divided
• ¼ cup thinly sliced green onions
• 1 (2 1/2-pound) sirloin tip roast, trimmed
• 12 ounces fresh uncooked Chinese egg noodles
• + 9 more ingredients
• • 4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
  • 3 star anise
  • 4 garlic cloves, crushed
  • ¼ teaspoon crushed red pepper
  • 3 tablespoons low-sodium soy sauce
  • ¼ cup thinly sliced peeled fresh ginger
  • ½ cup dry sherry
  • 5 cups fat-free, less-sodium beef broth
  • ¼ teaspoon kosher salt

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer...

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