3 to 4 lbs. bottom round beef roast
1 tbsp. corn or peanut oil
3 tbsp. soy sauce
3 tbsp. plus 1 c. water
2 tbsp. dry sherry
1 tsp. anise oil
1 tsp. five spice powder

Trim as much fat as possible from the beef. Brown meat on all sides. Reduce heat to low and add soy sauce, 3 tablespoons water, sherry, anise oil and five spice. Cover and gently simmer meat until tender, about 2 hours, cooking for one hour on one side and turning to cook after the first hour on the second side. When meat is tender remove from pan and cool. Add the remaining cup of water to the pan and heat the juices to serve over the meat. Pour over the sliced meat.