Pot Roast with Vegetables

1 chuck roast, about 2½ - 3½ pounds, boneless (chuck roast is the best, but others will do)
Package of onion soup mix
2 tablespoon vegetable oil
2 large onions, peeled and quartered

1½ pounds carrots (~8 medium carrots), cut in half and then cut again down the middle
1½ pounds potatoes, halved
8 ribs of celery, cut in half and then cut again down the middle

2 cans chicken broth

Large covered roasting pan with grate.

1.   Heat oven to 325°.

2.   Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering. Brown roast thoroughly on all sides. Transfer roast to roasting pan on grate.

3.   Add carrots, potatoes, and celery to roasting pan around the roast.

4.   Pour dry onion soup mix on roast.

5.   Pour broth over the roast and vegetables and then cover the roasting pan.