Prep: 20-30 minutes before you want to start making your pot roast, move the beef chuck roast from the refrigerator to the kitchen counter and let it come to room temperature for even searing. Pat dry using a paper towel, then liberally season with kosher salt and freshly cracked pepper.

Preheat the oven to 350 F.

Sear: Coat the roast with flour. Heat the oil in a large (6-7 qt Dutch oven) over medium-high heat on the stovetop. When the oil in the saucepan is heated, gently add the seasoned dredged roast. Cook 3-4 minutes on each side, including the ends and thin sides, until beautifully browned. Transfer the browned chuck roast to a platter and set aside.

In a large measuring cup, combine the beef broth, wine, dijon, soup mix, and Worcestershire. Whisk until smooth.

Assemble: In the same saucepan used to sear the chuck roast, combine the baby potatoes, carrots, yellow onions, garlic, and leek. Using a wooden spoon, push the veggies to the edges of the saucepan, then place the browned chuck roast in the center. Bring to a simmer after adding the braising liquid (ensuring that all of the dry spices are in the bottom).

Braise: Cover the Dutch oven and gently move the pot roast to the preheated oven; braise for 3 - 3 1/2 hours, or until the chuck roast is fork tender. If the roast is still tough, it just need additional time. The meat should be readily shredded with a fork. Remove from the oven and cover for 20 minutes.

Prepare the gravy: (optional) Remove the roast and vegetables from the saucepan and place on a serving platter. Put the Dutch oven back on the burner over medium heat. Mix the cornstarch slurry and pour it into the remaining liquid in the saucepan. Bring to a boil and stir for 2-3 minutes, or until thick. Pour over the roast and vegetables or serve as a side.