Pat chuck roast dry and season generously with salt and pepper on all sides. Heat neutral oil in a pan and sear all sides for 2-3 minutes each. Place sliced onions and mushrooms at the bottom of the crock pot and set seared roast on top.

Mix beef broth, soy sauce, dark soy sauce, brown sugar, honey, gochugaru, sesame oil, ginger garlic paste, crushed garlic, grated Asian pear and green onions together. Pour over the roast. Cook on Low for 7-8 hours or High for 4-5 hours.

Boil eggs for 6½-7 minutes then transfer immediately to an ice bath for 5 minutes. Peel and marinate in soy sauce, water, sesame oil, sugar, garlic and green onions until roast is done.

Once roast is done, shred the meat. Strain some of the sauce into a pan and simmer for 8-15 minutes until thickened and glossy. Pour reduced sauce back over the shredded meat.

Serve over steamed rice with mushrooms, marinated cucumbers, kimchi and jammy eggs halved. Drizzle with reduced sauce and garnish with sesame seeds and green onions.