Cut small slits in roast. Insert garlic slivers into slits in roast. In a Dutch Oven or large skillet, melt butter over medium high heat. Add roast, cook to brown evenly, about 5 minutes. Place carrots in a 4 - 6 quart slow cooker. Add roast and pan drippings; sprinkle with thyme. Top with mushrooms.

In a medium bowl, blend soup and water. Pour over beef. Cover and cook on low setting 6 - 8 hours or until the beef is tender. Serve with baked potatoes or hot cooked noodles, if desired. Serves 6