Season beef with Salt and Pepper to taste.
Heat Skillet (Cast Iron preferred) with Canola Oil on Medium heat. Cook beef to brown each side evenly for 3-4 minutes.
Place potatoes, carrots, and onion into a 6-qt slow cooker. Add 1/2 cup of water. Season with salt and pepper, to taste. Top with beef. Add rosemary, garlic, and thyme to top of beef and pour the dry gravy mix over the meat.
Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
Remove meat from crock pot and place in 9x13 glass dish. Add vegetables around meat in dish and top with juices from bottom of crock pot.
Serve and Enjoy!