4 medium potatoes, quartered
2 c. fresh baby carrots
1 stalk celery, cut into 1-inch pieces
2 1/2 lb. boneless beef chuck roast
1/2 tsp. pepper
1 (10.75 oz.) can tomato soup
3 cloves garlic, minced
1/2 c. water

Place potatoes, carrots and celery in 3 1/2-quart slow cooker. Season roast with pepper and place on top. Mix soup and water. Pour over top of meat. Cover and cook on low 10 to 12 hours. Turn on high and cook 5 to 6 hours.