Creating this incredible Korean Style Pot Roast is a straightforward process. Follow these steps to achieve delicious results:

1. Prepare the Marinade: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang, and black pepper.
2. Marinate the Roast: Place the beef chuck roast in a large resealable bag or container. Pour half of the marinade over the roast, ensuring it’s well-coated. Seal and refrigerate for at least 2 hours or overnight for best results.
3. Sear the Roast: In a large skillet, heat a tablespoon of oil over medium-high heat. Remove the roast from the marinade, allowing excess liquid to drip off. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove from heat.
4. Prepare the Slow Cooker: Place the quartered onions, chopped carrots, and sliced mushrooms in the bottom of the slow cooker.
5. Add the Roast: Place the seared roast on top of the vegetables in the slow cooker.
6. Combine Remaining Marinade: Pour the remaining marinade and beef broth over the roast and vegetables.
7. Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the meat is tender and easily shreds.
8. Shred the Meat: Once cooked, remove the roast from the slow cooker and let it rest for 10 minutes. Shred the meat using two forks.
9. Serve: Return the shredded meat to the slow cooker and stir to combine with the vegetables and sauce.
10. Garnish: Serve the Korean Style Pot Roast hot, garnished with sliced green onions and sesame seeds.