Braised Brisket and Vegetables

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One 6- to 8-pound trimmed brisket

Kosher salt and freshly ground black pepper

1 tablespoon olive oil 

4 onions, cut into big chunks 

4 large carrots, peeled and sliced into 2-inch chunks 

3 parsnips, peeled and sliced into 2-inch chunks 

2 1/2 cups beef broth 

1 cup full-bodied red wine, such as Merlot 

2 tablespoons brown sugar 

2 tablespoons soy sauce 

5 cloves garlic, chopped 

One 4-ounce can tomato paste 

1 bunch fresh rosemary 

1 bunch fresh thyme 

1/2 cup chopped fresh parsley