Generously salt the roast beef, massaging the salt into all sides, then set aside.
Clean and prepare vegetables: carrot (unpeeled, cut diagonally into 3 cm slices), leek (cleaned, outer leaves removed, cut into 3 cm slices), onion (peeled, halved, cut into eighths), celery (peeled, cut into 3 cm cubes), ginger root (unpeeled, cut roughly into 0.4 cm slices), parsley (torn by hand).
Place all prepared vegetables in a bowl, add salt, and mix by hand until all pieces contact the salt. Set aside.
Heat vegetable oil in a Dutch oven over medium-high heat until the bottom is covered. Add the salted roast beef (drain any liquid that may have settled) and sear vigorously on all sides until browned. Add the rosemary sprig and fry.
Remove the meat and set aside. Add the drained vegetables (discard any liquid) to the pot and cook over medium-high heat, letting them brown and char. When vegetables are about to burn, deglaze with vinegar (enough to coat the bottom, but vegetables should not float). Add soy sauce (about 1 to 1.5 tablespoons) and pepper to taste. Continue cooking until the vinegar and soy sauce completely evaporate (bubbles will become louder and larger when done).
Place the meat on top of the vegetables. Add enough water to completely cover the meat. Bring to a boil, then cover with the lid.
Transfer the pot to the preheated oven and cook for at least 6 hours. Check with a meat thermometer that the center of the meat reaches just under 80°C (176°F).
Remove the meat, wrap in aluminum foil, and rest for 15 minutes.
Season the vegetables and sauce to taste. If thicker sauce is desired, use guar gum (maximum 0.5 g per 1 liter).
Slice the meat and serve with vegetables and sauce.
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