Preheat your oven to 300°F (150°C). Gather your ingredients for smooth cooking.

Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Brown the beef chuck roast for 4-5 minutes on each side.

Transfer browned beef to a plate, leaving excess fat. Sauté diced sweet onion, minced garlic, and grated ginger for 3-4 minutes until fragrant.

In a bowl, combine gochujang, brown sugar, soy sauce, and beef broth. Pour over the sautéed aromatics and scrape any browned bits.

Return beef to the pot, cover, and bake for 6-8 hours until tender and easily shreddable.

Let the pot roast rest for 15 minutes before serving over rice, garnished with cilantro and kimchi.