Begin by patting the chuck roast dry using paper towels; season the meat generously with salt and pepper.

Add a splash of oil to the hot Dutch oven and carefully place the seasoned roast inside. Sear for about 4-5 minutes on each side until browned.

In the same pot, toss in sliced onion, minced garlic, and freshly grated ginger. Sauté for about 3-4 minutes until the onions become translucent.

Stir in the gochujang, soy sauce, brown sugar, and rice vinegar, mixing well to create a cohesive flavor base. Allow to cook for about 2 minutes.

Pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot. Bring to a gentle simmer.

Place the seared chuck roast back into the liquid, adding carrot chunks around it.

Cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F. Let it braise for 3 to 3.5 hours, until fork-tender.

Carefully remove the pot from the oven and skim any excess fat. Drizzle the hot roast with sesame oil and garnish with green onions and cilantro.

Slice or shred the roast and serve warm over steamed rice or mashed potatoes, or wrapped in fresh lettuce.