Preheat your oven to 300°F (150°C).

Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear it in the pot for about 4-5 minutes on each side until browned. Remove the roast and set it aside.

In the same pot, add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onions are translucent.

Stir in the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang. Bring the mixture to a simmer.

Return the seared roast to the pot, then add the sliced carrots and halved baby potatoes around the roast.

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

Once done, remove the pot from the oven and let it rest for about 10 minutes. Slice the roast and serve it with the vegetables, garnished with chopped green onions and sesame seeds.