Combine the sliced onion, potatoes, carrots, and chopped celery in a large mixing bowl. Drizzle with olive oil and add the minced garlic; toss thoroughly to ensure all vegetables are evenly coated.

Transfer the coated vegetables into a greased crockpot.

In a large skillet over medium heat, brown the ground beef, incorporating the seasoning salt, onion powder, and A1 sauce as it cooks. Once the beef is fully browned, distribute it evenly over the layered vegetables in the crockpot. Dot the surface with thin slices of butter.

Evenly sprinkle the uncooked rice over the beef layer.

In a separate bowl, blend the condensed tomato soup with water until smooth, then pour the mixture over all the contents in the crockpot.

Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 4 hours.

When the cooking time is complete, sprinkle shredded cheddar cheese over the top. Turn off the crockpot, replace the lid, and allow the residual heat to melt the cheese before serving.