Braised Brisket with Root Vegetables

Name: Braised Brisket with Root Vegetables
Ingredients: One 4-pound beef brisket, preferably first cut, trimmed of excess fat; Kosher salt and freshly ground black pepper; 3 tablespoons olive oil; 1 large yellow onion, thinly sliced; 4 cloves garlic, minced; 4 teaspoons chopped fresh thyme; 1 cup dry red wine, such as Cabernet Sauvignon; One 28-ounce can diced tomatoes; 1 1/2 pounds baby red potatoes; 1 pound carrots, peeled and cut into 3-inch-long pieces; 1 pound parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick