Place roast in a 9×13-inch pan or slow cooker.

In a medium bowl, whisk together soy sauce, honey, oil, garlic, ginger, and black pepper. Pour over meat. Cook covered at 250 degrees Fahrenheit in the oven. Check for your desired doneness using an internal thermometer (should take between one and a half to two hours). Allow to cool for a little while.

Shred meat by hand or using two forks until finely shredded.

Add sauce one cup at time until meat is wet but not too saucy. Keep warm until serving.

In a large bowl, mix warm rice with vinegar, oil, sugar, and salt.

In a pretty six-ounce cup, layer one-fourth cup rice, then one-fourth cup shredded beef. Sprinkle with scallions. Serve immediately.