In a large mixing bowl, add soy sauce, hoisin sauce, half the minced garlic, and ginger. Marinate the beef chuck roast for at least an hour in the refrigerator.

Preheat the oven to 325°F (163°C). In a large oven-safe saucepan, heat the olive oil over medium-high. Saute the marinated meat on all sides until golden brown.

Cover the saucepan and put it in the preheated oven. Roast for 3-4 hours, until the meat is tender and easily pulled apart with a fork.

To make the mashed potatoes, boil the cubed potatoes in salted water until soft, about 15-20 minutes. Drain and return to the pot. Add heavy cream, butter, the remaining garlic, salt, and pepper to taste. Mash until smooth and creamy.

Blanch the green beans for 3-4 minutes in boiling water, then drain and rinse under cold water to halt the cooking process.

Serve the pot roast on a bed of creamy garlic mashed potatoes, with green beans on the side. Garnish with sesame seeds.