Preheat your oven to 300°F (150°C).

Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear the beef chuck roast for approximately 4-5 minutes on each side until a rich brown crust forms.

Reduce heat to medium and add one chopped sweet onion, 4 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté for about 5 minutes until the onion is translucent.

Stir in 3 tablespoons of gochujang, 2 tablespoons of brown sugar, 3 tablespoons of soy sauce, and 2 cups of beef broth. Mix thoroughly and return the seared beef chuck roast to the pot.

Cover and bake for about 3-4 hours, or until the beef is fork-tender. Stir halfway through cooking.

After cooking, let the pot roast rest for about 10 minutes before slicing or shredding. Serve over cooked rice with cilantro and kimchi.