In a measuring cup or bowl, combine Worcestershire sauce, water, garlic powder, chili powder, paprika, Italian seasoning, salt and black pepper. Mix everything together then set aside.
Heat up an iron skillet. Drizzle a little bit of oil. Sear each side of pork butt roast, 1-2 minutes each side.
Pour some of the liquid mixture into the bottom of the crock-pot. Place the seared roast into the pot. Add the bay leaves then pour the remaining mixture into the pot. Close the crock-pot and set it to cook in low setting.
4 hours into the cooking, add the potatoes and carrots on top. Close the pot and continue cooking. (PS: Before adding the potatoes and carrots, reserve some of the juice into a bowl for gravy if you want to make it.)
After an hour add the celery stalks on top. Continue cooking until all the veggies are soft and tender. By this time the cooking of the roast should have been about 9 hours if you started at 8am and finish cooking at 5pm.
