Lightly season chuck roast with salt and pepper and place in the bottom of slow cooker.
Whisk vinegar and brown gravy mix together and pour on top of meat. Turn to coat.
In a small bowl mix soup, worcestershire sauce, thyme, garlic powder and onion powder until blended.
Pour on top of meat.
Cover and cook for on low for 8 hours.
Remove meat from slow cooker and shred meat with two forks. Place meat back into slow cooker with gravy and stir.
Serve over potatoes, with vegetables or on bread topped with gravy.