Preheat the oven to 325° F.Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with black pepper.Snuggle the onions, shallots, and garlic around the roast. Mix the miso and tomato paste into the white wine. Pour the wine mix over the roast. Add the Chinese 5 Spice, chili flakes, tamari/soy sauce, broth, carrots, bay leaves, and thyme. Cover and roast for 3 1/2 to 5 hours or until very tender.Crank the heat on the oven to 425° F. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onions just barely covered.Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side. Enjoy!