Begin by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Season your beef chuck roast with salt and pepper and sear each side of the roast until browned—about 4-5 minutes per side.

Remove the roast from the pot and set it aside.

In the same pot, toss in the chopped onions and garlic. Sauté until they’re softened and fragrant—approximately 3-4 minutes.

In a bowl, mix together the beef broth, gochujang, soy sauce, brown sugar, rice vinegar, and black pepper.

Pour this mixture into the pot, scraping up any browned bits from the bottom.

Return the seared roast to the pot, then add the chopped carrots and quartered potatoes. Stir everything to coat in the sauce.

Cover the pot and bring it to a gentle simmer.

Reduce the heat to low and let it cook for about 3-4 hours, or until the beef is tender and easily shreds with a fork.

If using a slow cooker, cook on low for 6-8 hours.

Once the roast is done, drizzle some sesame oil on top for an added layer of flavor.

Serve the pot roast with the veggies, spooning that sauce over everything, and garnish with green onions and sesame seeds.