Sear meat: Place Dutch oven on cooktop over medium high heat. Pat dry the chuck roast, then cover both sides with the first teaspoon of kosher salt. Add the oil to the Dutch oven and when it gets nice and hot, sear both sides of the meat until deeply browned, about 10 minutes per side. Remove the browned meat from the Dutch oven and transfer to a plate.
Make roux: Reduce heat to medium. Add the butter to the Dutch oven and melt. Use a wooden spoon to scrape up any bits that may have stuck to the pot. Once melted, add the flour, stir, and allow to brown for a few minutes until fragrant.
Make gravy: Add the onion dip mix to the roux and stir. Add the beef stock and the red wine. Allow mixture to come to a boil, stirring occasionally and scraping any bits that may have stuck to the bottom of the pan. Once the mixture comes to a boil, remove from heat.
Braise meat in oven: Add the seared chuck roast along with any of the juices from the plate to the gravy mixture in the Dutch oven. Add thyme and bay leaves. Cover tightly with lid and cook in preheated oven for 2 1/2 hours.
Cook potatoes and carrots: After 2 1/2 hours of cooking, turn the roast over in the Dutch oven and add the carrots and potatoes, pushing them down into the liquid as much as possible. Cover the Dutch oven and continue to cook, stirring the vegetables once, for an additional 1 to 1 1/2 hours, until the vegetables are tender.
Shred meat: Remove the roast from the Dutch oven and transfer it to a cutting board. Separate the chunks of meat into bite-sized pieces and discard any fat and bones. Return meat to the pot. Stir in the mustard. Season with salt and pepper, to taste.
Serve hot with warm crusty bread. Enjoy!
Notes
For best results and most tender meat, ensure lid is on tight and meat is submerged under liquid.
Continue cooking until vegetables are completely tender and meat shreds easily.