Heat olive oil in a large skillet over medium-high heat.

While the pan is heating, season beef roast with salt and pepper, to taste.

When the pan is hot, sear the roast for 2-3 minutes on each side, until the meat is golden-brown on each side.

Do not turn off the heat on the skillet.

Place the roast into a 6-quart slow cooker.

Deglaze the pan with the water. Pour the water into the hot skillet. Use a wooden spoon or spatula to scrape any "bits" off the bottom of the pan. Pour the water and any "bits" into the slow cooker.

Turn off the heat on the skillet.

Pour the Italian dressing into the slow cooker over the roast.

Add the smashed garlic cloves to the slow cooker.

Cover and cook on low for 6-8 hours, until the roast is fork-tender.