Step 1

Preheat the oven to 325° F.Season the roast with pepper. Heat a large oven-safe Dutch Oven over high heat. Add the butter and the onions, cook for 5 minutes, until softened. Add the shallots and a 1/2 cup wine, then season with salt and pepper. Continue cooking another 5 minutes, until the onions are very lightly golden. Snuggle the roast into the onions. Add the remaining 1 1/2 cups of wine, 3 cups of broth, the tamari/soy, miso, chili flakes, Chinese 5 spice, and ginger. Cover and roast for 2 1/2 to 3 hours or until very tender.Crank the heat on the oven to 425° F. Remove the lid. Return the roast, uncovered, to the oven. Cook 20-30 minutes, until caramelized on top. Shred the meat. Add 1-2 cups additional broth, as desired.Meanwhile, cook the noodles according to package directions. Arrange the cooked noodles in bowls. Ladle the broth and beef over the noodles. Top as desired with eggs, sesame seeds, green onions, and chili flakes. Serve immediately. Enjoy!

Step 2

Season the roast with pepper. Evenly arrange the butter, onions, and shallots in the bowl of your crockpot. Snuggle the roast into the onions. Add the wine, 3 cups of broth, the tamari/soy, miso, chili flakes, Chinese 5 spice, and ginger. Cover and cook on low for 5-6 hours or on high for 3-4 hours.Shred the meat. Add 1-2 cups additional broth, as desired.Meanwhile, cook the noodles according to package directions. Arrange the cooked noodles in bowls. Ladle the broth and beef over the noodles. Top as desired with eggs, sesame seeds, green onions, and chili flakes. Serve immediately. Enjoy!