In the cooking pot, whisk together the broth, wine, tomato paste, mustard, Worcestershire, and ½ tsp of the black pepper.
Add the potatoes, carrots, parsnips, onions, and rosemary to the cooking pot, and toss to combine.
Season the beef with the salt and remaining ½ tsp black pepper.
Nestle the beef into the vegetables in the cooking pot. Cover with the lid, press Roast, and adjust the temperature to 300°F (149°C) and the timer to 2 hours 30 minutes. Cook until the beef is very tender, about 2 hours 15 minutes. Press Cancel.
Remove and discard the rosemary. Transfer the beef to a cutting board, remove the string (if using), and slice thinly.
Arrange the beef and vegetables on a serving platter or plates, spooning any remaining liquid over the top. Sprinkle with parsley (optional).