1. Preheat oven to 325 degrees.
2. Generously season the chuck roast with salt, pepper, garlic powder and onion powder. Heat olive oil in a cast iron skillet or Dutch oven over medium-high heat. Sear the roast on all sides until well browned.
   3-4 # chuck roast, 2 tbsp. olive oil, 2 tsp. salt, 1 tsp. pepper, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1-1/2 cups beef broth
3. Transfer the roast to a Dutch oven, if needed. Sprinkle the dry onion soup mix over the roast, pressing gently to help it stick. Drizzle the apple cider vinegar over the top and pour the beef broth around the roast.
   1 envelope dry onion soup mix, 3 tbsp. apple cider vinegar
4. Cover with a lid or foil and roast for 2 hours.
5. Remove the roast from the oven and arrange the carrots and celery around the meat. Cut the vegetables into thick, 3–4-inch-long sticks so they hold their shape during roasting.
   4-5 whole carrots, 4-5 celery stalks
6. Cover and return to the oven for another 1½–2 hours, or until the roast is fork-tender and pulls apart easily. The internal temperature will typically reach 195–205°F when the meat is tender.

Beef Gravy

1. Place drippings in a saucepan and bring to a simmer. In a small bowl combine equal parts cornstarch and cold water. Slowly whisk in about half of the slurry and let gravy thicken. Repeat with slurry until gravy is at your desired consistency.
   2 tbsp. cornstarch, 2 tbsp. cold water
2. Serve pot roast and vegetables with creamy mashed potatoes and gravy.