Dice veggies into larger chunks. You can leave onions as a whole. Cut the top off a garlic head, leaving it as a whole, unpeeled.
Rub meat generously on all sides with salt and pepper. Brown meat on all sides on a hot skillet.
Into a crock-pot, place beef, carrots, onion, garlic, garlic powder and one teaspoon of salt.
Sautee mushrooms on a high heat, cook until they are golden brown on all sides. Pour in marsala wine and about two cups of hot boiled water.
Cook it in a crock pot for about 5 hours or until the meat begins to fall apart.
Remove the meat from the crock-pot, spoon out the juice and mushrooms, if you wish. Serve beef in sandwiches, quesadillas or over mashed potatoes.