PREHEAT oven to 325 F.
HEAT oil in a Dutch oven over medium-high heat; ADD roast; BROWN on all sides, about eight minutes.
ADD beef broth, soy sauce, garlic, and five spice powder.
BRING to a gentle boil; REMOVE from heat; COVER with a tight-fitting lid (*see note).
BAKE until tender, about 3 hours; TURN roast 1 or 2 times; REMOVE to cutting board when done.
SKIM fat from liquid in pot; DISCARD; BRING liquid to a gentle boil.
MIX cold water with cornstarch until blended; WHISK into liquid, STIRRING constantly; BOIL until slightly thickened, about two minutes.
THINLY SLICE meat across grain, arrange on serving platter and spoon gravy over; SPRINKLE with scallions.
If lid does not fit tightly, cover first with foil and then with lid.
Per Serving (excluding unknown items): 554 Calories; 42g Fat (68.9% calories from fat); 41g Protein; 1g Carbohydrate; trace Dietary Fiber; 148mg Cholesterol; 515mg Sodium. Exchanges: 6 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.