Preheat your oven to 325°F.

Season both sides of the chuck roast generously with salt and pepper.

Heat a Dutch oven over medium-high heat and add half of the sesame oil.

Sear the chuck roast for about 5 minutes per side until a deep golden crust forms. Remove the roast and set aside.

Add the remaining sesame oil to the pot, then add the sliced onion, garlic, and ginger. Sauté for about 5 minutes until fragrant and softened.

Stir in the gochujang, honey, and soy sauce. Cook for 1 minute to let everything meld together.

Pour in the beef broth and stir well, scraping up any browned bits from the bottom of the pot.

Add the chuck roast back into the pot.

Cover and transfer to the oven. Bake for 2.5 to 3 hours, until the meat is fall-apart tender.

Serve over white rice with broccoli and top with green onions and sesame seeds.

Season the chuck roast with salt and pepper.

Set the Instant Pot to sauté and add half of the sesame oil.

Sear the roast on both sides until browned, then remove and set aside.

Add remaining sesame oil, onion, garlic, and ginger. Sauté for 3 to 4 minutes.

Stir in gochujang, honey, and soy sauce. Cook for 1 minute.

Add broth and stir, scraping the bottom clean.

Return the roast to the pot.

Seal the lid and cook on high pressure for 70 minutes.

Allow a natural release for 15 minutes, then release remaining pressure.

Shred and serve.

Season the chuck roast with salt and pepper.

Heat a skillet over medium-high heat with half the sesame oil and sear the roast on both sides.

Transfer the roast to the slow cooker.

In the same skillet, add remaining sesame oil, onion, garlic, and ginger. Sauté for 5 minutes.

Stir in gochujang, honey, soy sauce, and broth.

Pour everything over the roast.

Cook on low for 8 hours or high for 5 to 6 hours, until tender.