Season the beef with salt and pepper, and rub it well. Heat a large pot or Dutch oven over medium-high heat, adding a splash of oil. Sear the beef for about 3-4 minutes on each side until caramelized.

Remove the beef and set aside. In the same pot, add the sliced onion and minced garlic; sauté until fragrant.

Layer in the chopped carrots, followed by the beef broth and soy sauce. Scrape the bottom of the pot to incorporate any bits, then stir in the gochujang, brown sugar, and sesame oil until well combined.

Return the seared chuck roast back into the pot, ensuring it’s mostly submerged. Cover and cook on low for 3-4 hours, or until the meat is fork-tender.

Once tender, remove the roast from the pot and let it rest. Increase heat to let the remaining sauce thicken for a few minutes. Slice the roast, drizzle with sauce, and garnish with green onions and sesame seeds. Serve over rice or with bread.