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Place the beef in a slow cooker with broth, onion, celery, and black pepper. Cook on low for 8-10 hours or on high for 4-6 hours, until meat is tender.
When the meat is cooked, remove the roast from the slow cooker and tent with foil. Remove the onion and celery from the pot and set aside (you will use a few slices of onion, so don’t toss it.)
Skim the fat from the liquid in the crock pot. Add 4 cups of the liquid to a large deep skillet or saucepan. If you do not have 4 cups liquid, add water until the liquid measures 4 cups. Heat over medium-low heat until simmering.
While the drippings are heating, make a slurry by blending ¾ cup broth (cool or room-temp) with a few of the cooked onions, flour, and cream cheese. (I use an immersion blender.)
Add the slurry to the saucepan a little at a time, stirring well after each addition. If the gravy gets to your preferred thickness before you’ve added all the slurry – stop; do not add the rest of the slurry.
Stir in the onion powder and soy sauce and cook on low for about five more minutes. (This will cook the flour so that you don’t have that raw flour taste.)