Preheat oven to 350°F. Cut four slits in top of roast and stuff garlic pieces in each slit. Add salt and pepper to taste. Place in a Dutch oven or large stew pot. Brown roast over medium-high heat in olive oil. Bake uncovered for 1 hr. in oven. While roast is baking, prepare vegetables and set aside. In a saucepan, mix together cream of mushroom soup, onion soup mix and water. Bring to a slight boil. Remove roast from oven; add soup mix and vegetables over the top of the roast and around edges. Cover and bake for another 1 1/2 hours, occasionally turning vegetables in mix.