Steam-Baked Pho-Spiced Pot Roast

Place the onion and ginger on a foil-lined sheet pan. Transfer to the oven and cook until charred, 20 to 40 minutes. Remove the skin from the onion and slice into 1-inch pieces. Reserve the onion and ginger.

Heat a small skillet over medium-high heat. Once the skillet is hot, add the cloves, star anise, cardamom, fennel, coriander, and cinnamon and toast until fragrant, 1 to 2 minutes. Transfer to a piece of cheesecloth, along with the charred ginger. Bring the ends together and tie a knot to create a sachet.

Season the beef with salt and pepper. If not already done by your butcher, tie the roast up into an even cylinder with butcher’s twine.

Heat the vegetable oil in a 4.4L Dutch oven over high heat. (If using a larger Dutch oven, you will need to move the oven rack down to the lowest position.) When the oil just starts to smoke, add the beef and sear on all sides until brown, 1 to 2 minutes per side.

Add the wine, bring to a simmer, and scrape up any browned bits from the bottom of the pot. Add beef stock, carrots, potatoes, spice sachet, and charred onion. Bring the liquid up to a simmer and cover with the lid.

Transfer the Dutch oven to the Precision Oven. Cook until the beef is very tender, about 3 hours.

Remove from the oven and discard the sachet. Transfer the beef and vegetables to a serving platter, remove the butcher’s twine and, using two forks, shred the beef into bite-size pieces.

Place the Dutch oven over medium-high heat and bring to a simmer. While the sauce is heating, whisk together the cornstarch and water in a ramekin. Whisk the cornstarch slurry into the sauce and bring to a boil while continuing to whisk. The sauce should thicken once it begins to bubble. Remove from the heat.

Ladle the sauce over top of the beef and garnish with basil. Serve with rice.