Yankee Pot Roast

OK. Originally Yankee Pot Roast was a way to utilize a cheap cut of beef and guess what! It still is. However the Crock Pot makes it a lot easier than it was for Ben Franklin. There is a little prep however. Annoying I know, but...

Ingredients
¼ cup Olive Oil
1 Medium Onion
2 Stalks of Celery
2 Medium Potatoes, peeled or not
2 Carrots
Small (1½-2 lb.) Chuck Roast or equivalent
4 Garlic Cloves
Salt & Pepper
Some water

That's it

Prep:
In your favorite cast iron frying pan, put in the Olive Oil and bring up to frying temp. While that's going on, slice the Onion, and cut up the Celery & Carrots in 2 inch pieces. Dump them in the Olive Oil. Peel the Garlic cloves, crush them, and dump them in too. Slice the potatoes and set aside for a few minutes (unless you want to fry them too).
Thouroughly brown the beef on all sides in this mix, adding Salt & Pepper to taste. This should take about 5 or 6 minutes, give or take.

Start Cooking It:
When all this looks good (the smell will be driving you crazy at this point), put it all (including the spuds, since these will thicken the liquid to a light gravy like consistency) in the Crock Pot, add enough water to cover the beef, and let it brew for as long as you think it needs. It should be about 5-6 hours depending on lots of things. But you know your crock pot, right? The celery & carrots will be very tasty too.
Eat 'til you ache.