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1
Heat the oil in a large skillet over high heat, add the roast (you can cover the pot loosely to reduce spattering), and sear for about 5 minutes on each side, or until nicely browned.
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2
While the meat is browning, combine the soy sauce, ginger, star anise, and 2 cups of water in a casserole big enough to hold the meat snugly.
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3
Bring this mixture to a boil, then adjust the heat so it simmers.
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4
When the meat is browned, add it to the simmering liquid and cover the pot.
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5
Cook, turning the meat once or twice an hour and adding more water if necessary, for about 3 hours, or until the meat is just about tender (poke it with a thin-bladed knife; when the meat is done, it will meet little resistance).
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6
Fish out the star anise and add the rutabaga, stirring to make sure it is coated with liquid (again, add more water if necessary).
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7
Re-cover and cook until the rutabaga is very tender, about 30 minutes.
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8
Remove the meat and carve it, then return it to the pot (or put it on a platter with the sauce and the rutabaga).
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9
Garnish with the scallion and serve.
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10
European Pot Roast with Carrots: Use olive oil for searing.
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11
Replace the soy-water mixture, ginger, and star anise with a mixture of 2 cups red wine, 20 peeled pearl onions (the frozen ones arent bad), 5 peeled and lightly smashed garlic cloves, and 1 cup trimmed, chopped mushrooms.
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12
Add more wine (or water) if necessary to the simmering meat as it cooks.
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13
Substitute carrots for the rutabaga in step 2 and garnish with chopped fresh parsley in place of scallion.
