Chinese Pot Roast or Beef

• 3 pounds beef
• ¼ cup shoyu
• ¼ cup cold water
• 2 tablespoons sugar
• 1 slice ginger
• 1 clove garlic

Place beef in a heavy pot or Dutch oven together with the other ingredients. Simmer over a low flame for 3 hours. Turn roast over every 30 minutes. When done, put in bowl and pour drippings over it. Allow to cool. Put in refrigerator overnight. When ready to serve, slice and serve on a platter. Pour hot gravy over the pot roast. Garnish with Chinese parsley.