Preheat your oven to 325°F (165°C).

Heat vegetable oil in a Dutch oven and sear the beef chuck roast on each side for 4-5 minutes until browned.

Sauté sliced onion and minced garlic in the same pot for 3-4 minutes until translucent.

Add beef broth, soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and ground ginger to the pot.

Return the seared beef back to the pot, mostly submerged in the sauce.

Arrange carrots, potatoes, and shiitake mushrooms around the beef in the pot.

Cover and roast in the oven for 3-4 hours, until fork-tender.

Transfer beef to a platter and arrange the vegetables around it.

Remove excess fat from the sauce and drizzle it over the beef and vegetables.

Garnish with chopped green onions and sesame seeds before serving.