Ingredients
1/4 [C] oil
4 lb boned chuck/rump pot roast
3/4 [C] soy sauce
2 [C] water
2″ cinnamon stick
2 anise seeds
2 slices ginger
3 cloves of garlic, slightly mashed
3 [T] sugar, maybe even less
1 [C] sherry or Chinese cooking wine
3 [T] cornstarch in 1/2 [C] water

• Brown beef on all sides in a dutch oven
• Add soy, water, spices, sugar
• Bring to a boil, then simmer 1-1/2 hours
• Turn roast over, add sherry, simmer 1 hour more or until tender
• Transfer 2 1/2 [C] liquid to a small saucepan
• Bring to a boil, mix cornstarch and add to the liquid, stirring until liquid is thickened and clear
• Slice beef and arrange on platter
• Serve sauce over beef.

Note: I sometimes will cook soy sauce chicken using this recipe, with boneless chicken thighs or drumstick cut off the bone. Using Instant Pot, 15 min turned out perfectly tender chicken without meat falling apart.