• Preheat the oven to 350°F.
• Generously salt and pepper the chuck roast.
• Place a large, heavy, oven-safe pan with a tight fitting lid over high heat. When the pan is very hot, add the oil and swirl to coat the bottom of the pan. When the oil is shimmery, lay the chuck roast down on the hot pan and do not move it for 4 minutes. After 4 minutes, lift the corner of the roast to see whether it has a dark brown surface. If it does not, continue cooking for another 1-2 minutes before flipping to cook the other side the same way. After the roast is well-browned on both sides, toss in the ginger and garlic, pour in the broth or stock and the fish or soy sauce, put the lid in place and put the covered pan in the preheated oven. Leave it alone without peeking in the pan for 2 hours.
• After 2 hours, scatter the potatoes, carrots, and onions around the roast in the pan, replace the lid and cook for another hour or until the beef, potatoes, and carrots are all fork-tender. Using a slotted spoon, transfer the vegetables to a bowl (fishing out and discarding the pieces of ginger.) Use tongs to transfer the roast to a cutting board and lightly tent it with foil to prevent it from drying.
• You can cut the roast, drizzle the pan sauces over it, and serve it with the vegetables immediately, or you can thicken the sauces before serving. If desired, drizzle with soy sauce and toasted sesame oil.

To thicken pan sauces:

• Return the pan to the stove top over medium high heat and whisk the cornstarch/water blend into the pan sauces. Continue whisking until it reaches a boil and thickens. Serve the thickened sauce poured over the sliced pot roast and vegetables immediately. If desired, drizzle with soy sauce and toasted sesame oil.