Preheat your oven to 350°F with the rack in the lower third. Pat the chuck roast pieces dry, then season them thoroughly with kosher salt. Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers. Working in batches, brown the beef on all sides, which should take about 10 minutes, then transfer the browned beef to a plate.

Lower the heat to medium and add the sliced sweet onion to the Dutch oven. Cook while stirring occasionally until the onions are softened slightly, about 4 minutes. Add the minced garlic and freshly grated ginger, cooking for about 1 minute until fragrant. If the aromatics start to stick or brown too quickly, pour in 1/4 cup of beef stock and scrape up any browned bits from the bottom—I find this adds great flavor to the base.

Stir the gochujang paste, brown sugar, and soy sauce or tamari into the sautéed onions and aromatics until well combined. Let the mixture cook for a minute to help the flavors come together. Return the browned beef and any collected juices to the Dutch oven, then add the remaining beef stock. Bring everything up to a simmer and cook for about 5 minutes, allowing the liquid to reduce slightly.

Cover the Dutch oven and transfer it to the preheated oven. Let it cook for 2 hours, or until the beef is very tender and can be easily shredded with a fork. This slow braising infuses the meat with all the delicious flavors you've built up so far. Sometimes, I like to check and stir halfway through to make sure nothing is sticking.

Once the beef is fully tender, serve the pot roast family-style. Accompany with cooked rice, a generous scattering of fresh cilantro, and a side of kimchi. I love how the freshness of cilantro and the tangy crunch of kimchi brighten up the rich, savory flavors of the beef.