Preheat the oven to 350°F with a rack in the lower third of the oven.  Pat the beef dry and season all over with the salt. Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is glistening, add the meat and cook until browned all over, about 10 minutes total. Transfer the meat to a plate.  Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. If the bottom of the pot begins to brown too quickly, add ¼ cup beef stock and scrape the browned bits.  Add the pepper, Italian seasoning, tomato paste and brown sugar and stir to incorporate. Stir in the stock, wine, and thyme. Return the meat to the pot along with any collected juices. Cook on medium until the liquid reduces slightly, about 5 minutes. Cover the pot and transfer it to the oven. Cook the roast for 90 minutes. Remove the pot from the oven, add the carrots and potatoes, and continue roasting until the meat is very tender and shreds easily with a fork, about 60 minutes longer.  Discard thyme leaves and serve topped with fresh parsley.