1.Heat 2 tablespoons of the oil in large frying pan; cook potato, pumpkin and onion, in batches, until browned all over. Place vegetables in 4.5-litre (18-cup) slow cooker with carrots and artichokes.
2.Heat 2 teaspoons of the remaining oil in same pan; cook beef until browned all over. Remove beef from pan; spread with combined mustard, paprika, rosemary, garlic and remaining oil.
3.Place beef on vegetables in slow cooker; pour over combined stock, wine and vinegar. Cook, covered, on low, 8 hours.
4.Remove beef and vegetables from cooker; cover beef, stand 10 minutes before slicing thinly. Cover vegetables to keep warm.
5.Meanwhile, blend gravy powder with the water in small bowl until smooth. Stir gravy mixture into liquid in slow cooker; cook, covered, on high, about 10 minutes or until gravy is thickened slightly. Season to taste. Strain gravy.
6.Serve beef with gravy and vegetables.