Preheat your oven to 300°F (150°C).

Season the chuck roast generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned (about 4-5 minutes per side). Remove the roast and set aside.

In the same pot, sauté the onions and garlic until fragrant and golden (about 3 minutes).

Return the chuck roast to the pot with chopped carrots. Pour in Korean BBQ sauce, soy sauce, sesame oil, and enough beef broth to cover half of the meat.

Cover the pot with a tight-fitting lid and braise in the preheated oven for 3-4 hours or until the meat is fork-tender.

Let rest before slicing against the grain. Garnish with chopped green onions before serving.