Preheat your oven to 300°F (150°C).

In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

In the same pot, add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.

Pour in the beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, and black pepper. Stir to combine.

Return the seared roast to the pot, making sure it is submerged in the liquid. Add the carrots and baby potatoes around the roast.

Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.

Once done, remove the pot from the oven and let it rest for 10-15 minutes before slicing.

Serve the pot roast with the vegetables, garnished with sliced green onions and sesame seeds.