1/4 c. salad oil
4 lb. boned chuck or rump pot roast
1 c. soy sauce
1 (1 inch) cinnamon stock
2 aniseeds
1/2 c. sugar
1 c. sherry
3 tbsp. cornstarch

1. Slowly heat oil in Dutch oven. Add meat and brown well on all sides - about 15 minutes.

2. Meanwhile combine soy sauce, 3 cups water, cinnamon stick, aniseeds and sugar.

3. Pour over meat, simmer covered 3 hours or until meat is tender. (After first 2 hours of cooking time, add sherry.)

4. Remove meat to heated platter.

5. Reserve 2 1/2 cups liquid in Dutch oven and discard rest. Bring to boiling.

6. Meanwhile, in small bowl, make smooth mixture of cornstarch and 1/2 cup water.

7. Stir into boiling liquid in Dutch oven. Simmer, stirring until thickened and translucent. Serve over beef. 8 servings.