Pat the beef chuck roast dry with paper towels, then season it on all sides with the kosher salt and black pepper.

Heat the neutral oil in a large heavy pot or Dutch oven over medium-high heat until hot but not smoking.

Sear the beef chuck roast for about 4 to 5 minutes per side, until deeply browned all over. Transfer the seared roast to a plate and set aside.

Reduce the heat to medium and add the sliced yellow onion to the same pot. Cook, stirring occasionally, for about 3 to 4 minutes until the onion softens and picks up some browned bits from the bottom.

Stir in the minced garlic and minced fresh ginger and cook for about 1 minute, just until fragrant, being careful not to let the garlic burn.

Add the low-sodium soy sauce, water, brown sugar, rice vinegar, gochujang, and toasted sesame oil to the pot. Stir well, scraping up any browned bits from the bottom to form a smooth braising liquid.

Return the seared beef chuck roast to the pot, nestling it into the braising liquid so the bottom is covered. Spoon some of the liquid over the top of the meat.

Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer gently for 2 hours, turning the roast once halfway through if possible.

After 2 hours of simmering, add the carrot chunks and baby potatoes around the beef in the pot, submerging them as much as you can in the braising liquid.

Cover again and continue to cook on low heat for another 1 to 1.5 hours, or until the beef is very tender and easily pulls apart with a fork and the vegetables are soft.

Once the beef is tender, turn off the heat. Carefully transfer the roast to a cutting board and let it rest for a few minutes, then shred or slice it against the grain.

Return the sliced or shredded beef to the pot, gently stirring it into the braising liquid, carrots, and potatoes so everything is well coated.

Taste the sauce and adjust the seasoning if needed, adding a small pinch of kosher salt or a splash of water to balance the flavors to your liking.

Just before serving, sprinkle the sliced green onions and toasted sesame seeds over the top of the Korean style pot roast in the pot or over each portion on the plate.