Pat the chuck roast dry with paper towels and generously season it with salt and pepper on both sides. Preheat your oven to 325°F (160°C).

In a large Dutch oven over medium-high heat, add a drizzle of oil and place the seasoned roast in the pot. Sear for 4–5 minutes on each side until browned.

In the same pot, add chopped onions, minced garlic, and grated ginger. Sauté for 3–4 minutes until the onions are translucent.

Stir in gochujang, soy sauce, brown sugar, and rice vinegar into the sautéed aromatics for 1–2 minutes until combined.

Pour in the beef broth and scrape up any browned bits from the bottom. Allow to bubble gently for about 2 minutes.

Return the seared chuck roast to the pot, surround with chopped carrots, cover, and braise at 325°F (160°C) for 3 to 3.5 hours.

Remove from oven, skim off excess fat, and drizzle with sesame oil. Mix well.

Serve hot, topped with fresh green onions and cilantro. Enjoy over steamed rice, mashed potatoes, or wrapped in lettuce.