In a large bowl, combine 1 white onion, sliced, 4 medium potatoes, thinly sliced, 2 cups carrots, thinly sliced, and 1 cup celery, chopped. Add 1 teaspoon olive oil and 3 cloves garlic, minced. Toss until vegetables are well coated.

Spray slow cooker with nonstick cooking spray. Place vegetables in the slow cooker.

In a large skillet over medium-high heat, brown 1 1/2 pounds lean ground beef. As it cooks, season with 1 teaspoon seasoning salt, 1 teaspoon onion powder, and 2 Tablespoons A1 sauce.

Once beef is mostly browned, spread it over the vegetables in the slow cooker.

Scatter 3 Tablespoons butter, cut into thin slices over the beef.

Sprinkle 1/2 cup uncooked white rice evenly over everything.

In a bowl, mix together 10 ounce can condensed tomato soup and 1 1/2 cups water. Pour over the top of everything in the slow cooker.

Cover and cook on low for 6-7 hours or on high for 4 hours.

When cooking time is complete, turn off the slow cooker. Sprinkle 1 1/2 cups shredded cheddar cheese over the top.

Replace lid and let sit until cheese is melted, about 5 minutes.