Preheat oven to 275 degrees Fahrenheit.

Heat a cast iron pot or dutch oven over medium high heat. When hot, add the vegetable oil. When the oil just begins to smoke, add the roast and brown on all sides. Really brown it well, as those brown bits add a ton of flavor. Remove roast from pot and set aside on a plate.

Add onions and cook for a couple of minutes. Add carrots, parsnips, celery and mushrooms and cook for a few minutes more. Adjust heat to medium if things are getting too hot. Onions should have started to caramelize and should be showing some brown. Add red wine, deglaze the pot and allow most of the wine to boil off. Return roast to the pot and add broth/stock until the roast is about 3/4 submerged. Add spices.

Cook, covered, for about 2 hours. Uncover and cook another 1 1/2 hours for a 3lb roast, 2 hours for a 4lb roast and 2 1/2 hours for a 5lb roast. Turn the meat at least once during the uncovered cooking, so the browned top gets submerged. The roast is done when it is very tender and just falling apart.

Strain the cooking liquid and serve the meat au jus. If you want a more robust flavor from the juice, reduce it in a small saucepan before serving.