Japanese-Inspired Pot Roast

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One 4-pound chuck eye roast or other chuck roast, tied

Kosher salt and freshly ground pepper

All-purpose flour, for dusting

1/4 cup extra-virgin olive oil

1 large onion, coarsely chopped

3 garlic cloves

6 slices ginger

3 cups beef stock or low-sodium broth

1/2 cup mirin

1/2 cup soy sauce

1/2 star anise pod

1/2 pound shiitake mushroom caps

1 pound large carrots, sliced diagonally 1/2 inch thick

1 1/2 pounds daikon, peeled and cut into 2-inch chunks

1 1/2 teaspoons cornstarch mixed with 2 tablespoons water

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