Here are the following ingredients:
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Follow these cooking methods/directions:
Pat beef dry with paper towel. Season all over with 1 tsp (5 mL) each salt and pepper. Heat oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster; brown beef, turning, until browned all over. Transfer to a large plate.
Reduce heat to medium and add butter to pot; swirl until melted. Add onion, celery, garlic, thyme and remaining salt and pepper. Cook, stirring often, for 3 to 5 minutes or until starting to soften.
Meanwhile, combine broth, wine and tomato paste in a large measuring cup or medium bowl.
Return beef and any accumulated juices to pot; add bay leaves. Pour broth mixture over meat. Cover and cook in preheated 325°F oven for 2 hours. Stir in potatoes and carrots to submerge as much as possible; cover and cook for 1 to 1½ hours or until meat is fork-tender and vegetables are tender.
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Transfer vegetables to a large bowl with a slotted spoon and cover with foil to keep warm. Skim fat from sauce and remove bay leaves; discard.
Meanwhile, whisk together flour and ¼ cup (60 mL) cold water in a small bowl until smooth. Set sauce in pot over medium-high heat; bring to a boil. Gradually whisk flour mixture into the sauce; bring to a boil, whisking constantly. Reduce heat to medium-low. Simmer, stirring often, for 5 to 7 minutes or until sauce thickens to a rich gravy consistency. Stir in grainy mustard and parsley; keep warm over low heat.
Carve roast across the grain into thin slices. Arrange brisket slices and vegetables on a warmed platter or serving plates and serve with sauce.