Preheat the oven to 325°F.
Season the roast with black pepper. Heat a large oven-safe Dutch oven over high heat. Add the butter and the sliced onions, cooking for 5 minutes until softened. Add the shallots and 1/2 cup of vegetable broth, then season with salt and pepper. Continue cooking for another 5 minutes until the onions are lightly golden. Nestle the roast into the onions. Pour in the remaining 1 1/2 cups of vegetable broth, 3 cups of beef or chicken broth, tamari or soy sauce, miso paste, chili flakes, Chinese 5 spice, and fresh ginger.
Cover and roast for 2 1/2 to 3 hours, or until the meat is very tender.
Increase the oven temperature to 425°F and remove the lid. Return the roast to the oven uncovered and cook for 20-30 minutes until the top is caramelized. Shred the beef and add 1-2 cups of additional broth as desired.
Meanwhile, cook the ramen noodles according to the package instructions.
Divide the cooked noodles into bowls. Ladle the broth and shredded beef over them. Top with soft or hard boiled eggs, toasted sesame seeds, green onions, and extra chili flakes if you like. Serve immediately and enjoy!