Pat the chuck roast dry with paper towels and season generously with salt and pepper.

Heat a tablespoon of oil in a large Dutch oven over medium-high heat and sear the roast for 4-5 minutes on each side until golden brown.

Sauté chopped onion, minced garlic, and grated ginger in the same pot for 3-4 minutes until onions are translucent.

Stir in gochujang, soy sauce, brown sugar, and rice vinegar, cooking for an additional 1-2 minutes.

Deglaze the pot with beef broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.

Return the seared roast to the pot with chopped carrots, cover, and braise in a preheated oven at 325°F for 3 to 3.5 hours.

Once tender, remove from oven, skim excess fat, and drizzle with sesame oil.

Garnish with chopped green onions and cilantro before serving.