Chinese-Style Stove-Top Pot Roast With Noodles

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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

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