Pat the chuck roast dry with paper towels and season it generously on all sides with salt and pepper. Allow to sit for about 15 minutes.

In a large Dutch oven, heat oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned.

In the same pot, reduce heat to medium and add onions, garlic, and ginger. Sauté for about 3-4 minutes until translucent.

Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Mix well until sugars dissolve.

Pour in the beef broth and scrape up any browned bits from the pot.

Return the roast to the pot, add carrot chunks, cover, and braise at 325°F for 3 to 3.5 hours.

After braising, remove the pot from the oven and skim excess fat. Drizzle sesame oil over the roast and garnish with green onions and cilantro.

Serve the pot roast over steamed rice, mashed potatoes, or in lettuce wraps.