Preheat your oven to 300°F (150°C).

Season the beef chuck roast with salt and black pepper on all sides.

In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned. Remove the roast and set aside.

In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.

In a bowl, whisk together the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger. Pour this mixture into the pot with the onions and garlic.

Return the roast to the pot and add the carrots and baby potatoes around it.

Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.

Once cooked, remove the pot from the oven and let it rest for 10-15 minutes.

Slice the roast and serve it with the vegetables, drizzling some of the cooking liquid over the top. Garnish with sliced green onions and sesame seeds.