Preheat oven to 325°F. Pat the chuck roast dry and season all over with salt and pepper.

Heat a Dutch oven over medium-high with 2 tablespoons of neutral oil. Sear the roast on all sides until a deep brown crust forms, about 3 to 4 minutes per side. Transfer roast to a plate.

Reduce heat to medium. Add the sliced onion to the same pot and sauté for 2 minutes until it starts to soften.

Add the minced garlic and ginger and cook for another 1 to 2 minutes until fragrant.

Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Mix until the paste dissolves into the aromatics and becomes saucy.

Pour in the beef broth and use a wooden spoon to scrape up browned bits from the bottom of the pot to fully deglaze.

Return the roast to the pot and nestle the carrot chunks around it.

Cover the Dutch oven and transfer to the 325°F oven. Braise for 3 to 3.5 hours until the meat is fork tender and shreds easily.

Remove from the oven. Skim excess fat from the surface, drizzle sesame oil over the roast, and sprinkle with chopped green onions and cilantro.

Slice or shred the roast as you prefer. Serve hot over rice, mashed potatoes, or wrapped in flatbreads with pickled vegetables for contrast.