Chinese-Style Stove-Top Pot Roast With Noodles

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

1. 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 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.
2. Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; saute 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.
3. Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions.

peanut oil, kosher salt, beef broth, sherry, fresh ginger, soy sauce, red pepper, garlic, anise, shiitake mushroom, carrot, bok choy, noodles, green onions

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