Heat the Dutch oven to medium and add the tallow or lard (or bacon grease).
Brown the roast on both sides (about 3 – 4 minutes a side).
Remove to a plate and add the onion, carrots, celery and Daikon and cook until soft (about 6 minutes).
Add the ginger, scallions and garlic until fragrant.
Place the beef stock, coconut aminos, sesame oil and water into the Dutch oven and stir it all together. Place the roast back in on top of all the vegetables.
Cover and place in 275 degree F oven for 50 minutes.
When time is up, remove the meat to a plate and let cool about 20 minutes.
Slice with an electric knife — you want to slice when still warm or it becomes hard to slice. Serve with the liquid in the pot as is or make a gravy.
For a Thicker Gravy: After the meat is removed from the pot, remove about 1/4 – 1/3 of the vegetables and set aside.
With the immersion blender, blend the remaining vegetables and the liquid right in the pot.
This will make a thicker gravy without the need for any added flour.
Add back the vegetables you set aside and serve over the sliced meat