Preheat your oven to 325°F (165°C).

In a large, oven-safe pot, heat vegetable oil over medium-high heat. Sear the beef chuck roast for about 5-7 minutes on each side until golden brown, then remove and set aside.

In the same pot, sauté the chopped onions and minced garlic for 3-4 minutes until the onions are soft and garlic is fragrant.

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

Return the browned beef to the pot, ensuring it’s mostly submerged in the liquid.

Surround the beef with chopped carrots, potatoes, and shiitake mushrooms.

Cover the pot with a tight-fitting lid and roast for 3 to 4 hours, until the beef is fork-tender.

Remove the beef from the pot and place it on a serving platter, arranging the cooked vegetables around it.

Skim excess fat from the sauce and pour it over the beef and vegetables.

Garnish with chopped green onions and sesame seeds before serving.