Chinese Style Stove Top Pot Roast With Noodles

• 4 teaspoons peanut oil, divided
• 2 1/2 lbs sirloin tip roast, trimmed
• 1 teaspoon Chinese five spice powder
• 1/4 teaspoon kosher salt
• 5 cups low sodium beef broth
• 1/2 cup dry sherry
• 1/4 cup fresh ginger, peeled and thinly sliced
• 3 tablespoons low sodium soy sauce
• 1/4 teaspoon crushed red pepper flakes
• 4 garlic cloves, crushed
• 3 star anise
• 2 cups shiitake mushroom caps, sliced
• 2 cups carrots, julienne cut, about 2 large
• 4 cups baby bok choy, halved lengthwise, about 1 3/4 lb
• 12 ounces Chinese egg noodles, fresh, uncooked
• 1/4 cup green onion, sliced

1. Heat 2 t oil in large Dutch oven over med high.
2. Sprinkle roast evenly with five spice powder and salt.
3. Add meat to pan; cook 5 min, turning to brown on all sides.
4. Add broth and next 6 ingredients to pan; bring to a simmer.
5. Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
6. Remove meat from pan.
7. Cover and keep warm.
8. Strain cooking liquid through a sieve over a bowl; discard solids.
9. Heat the remaining 2 t oil in pan over med high.
10. Add mushrooms and carrot to pan; saute 5 minute
11. Add bok choy and 4 c reserved cooking liquid to pan.
12. Cover and cook 5 min or til bok choy is tender.
13. Cook noodles according to pkg directions. Drain.
14. Divide noodles evenly among 8 bowls.
15. Shred meat with 2 forks; arrange 3 oz meat over each serving.
16. Top each serving with 2 T veggies and 1/2 c broth.
17. Place 1 bok choy half on each serving.
18. Sprinkle each serving with 1 1/2 t green onions.

peanut oil, spice powder, kosher salt, beef broth, dry sherry, fresh ginger, soy sauce, red pepper, garlic, anise, shiitake mushroom caps, carrots, baby bok choy, egg noodles, green onion

Taken from www.food.com/recipe/chinese-style-stove-top-pot-roast-with-noodles-190437 (may not work)