#1 Season the beef with salt and pepper. Heat the oil in a 6-quart Dutch oven over medium-high heat. Add the beef and cook until well browned on all sides (to prevent sticking- make sure the oil and pot are hot before adding the beef). Pour off any fat #2 Add the gravy and onions and heat to a boil. Place the rosemary sprig in the gravy. Reduce the heat to low. Cover and cook for 1 1/2 hours #3 Add the potatoes and carrots to the pot and stir to coat. Cover and cook for another 1 to 1 1/2 hours or until the beef is fork-tender #4 Remove the beef and vegetables from the pot, cover and keep warm. Spoon off any fat from the gravy mixture in the pot. Heat the gravy mixture over high heat for 8 minutes or until slightly thickened. Spoon the gravy over the meat and vegetables #5 Sprinkle with the parsley before serving, if desired.