Pat the chuck roast dry with paper towels and season generously with salt and pepper. Preheat your Dutch oven over medium-high heat and sear the roast for 4-5 minutes per side until brown.

Remove the roast and sauté sliced onion, minced garlic, and ginger for 3-4 minutes until softened and fragrant.

Stir in the gochujang, soy sauce, brown sugar, and rice vinegar with the aromatics, mixing for 1-2 minutes.

Pour in the beef broth to deglaze the pot, scraping up any browned bits. Allow the mixture to combine.

Return the roast to the pot, surround it with carrot chunks, cover, and braise in the oven at 325°F for 3 to 3.5 hours until fork-tender.

Remove from the oven, skim excess fat, drizzle with sesame oil, and garnish with green onions and cilantro before serving.