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Season the Roast: Generously season the chuck roast with salt and pepper on all sides.
Sear the Meat: Heat oil in a skillet over medium-high heat. Sear each side of the roast for about 2–3 minutes until well browned.
Mix the Sauce: In a bowl, whisk together the beef broth, soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, green onions, and grated Asian pear.
Slow Cook: Place the seared roast into a slow cooker. Pour the sauce over the top and add mushrooms if using.
Cook: Cover and cook on low for 7–8 hours, or until the beef is tender and easily shredded.
Shred & Soak: Remove the roast, shred the meat, and return it to the crockpot to soak up the flavorful juices for about 15–30 minutes before serving.
Serve: Serve warm over rice with sliced cucumbers for a refreshing balance.