Generously salt and pepper your roast. I usually use about 1.5 tsp for a 3 lb roast. Preheat oven to 325 degrees.
In a large heavy-bottomed dutch oven, heat 2 tbsp olive oil over medium high heat. When hot, add the roast and brown on all sides. Make sure you get good coloring here - it will greatly improve the end flavor of the roast!
Remove the roast to a plate and add the onions and garlic to the pot. Saute briefly - about three minutes. Then, add the carrots, celery and parsnip. Saute for another five minutes.
Add the red wine and stir to get up all the little bits off the bottom of the pot. Let the wine bubble up for a few minutes and reduce down.
Add the meat back to the pot, scooting all of the vegetables around the sides. Pour in enough chicken broth to come up halfway around the meat. Sprinkle the rosemary over everything.
Place the lid on the pot and bake for 3 - 3.5 hours. When the meat is fork tender, it is done.
When the roast is done, remove the meat. Pour the contents of the pot into a fine mesh strainer set over a bowl. Using the back of a wooden spoon, smash down the cooked vegetables to extract all of their juices. Once all of the liquid has passed through the strainer into the bowl, you have your sauce. Let it cool for a few moments then strain off the fat.
Slice the roast and serve over mashed potatoes with the sauce poured over top. HEAVEN!