1. Preheat oven to 500℉ and pat the beef brisket dry with paper towel.
2. Once dry, rub the brisket with onion powder, garlic powder, dried parsley, paprika, salt, and pepper, and then place it in a large roasting pan with fat side up.
3. Pour the water into the roasting pan, the amount of water you need will depend on your pan, as you'll need enough water to ensure it reaches three-quarters up the side of the brisket.
4. Then, place the sliced onions on top of the brisket and pour the ketchup over it, making sure it covers the entire top of the brisket.
5. Once the brisket is seasoned and sauced, place it in the hot oven, uncovered, until the water begins to boil, approximately 10 to 20 minutes.
6. Once the water around the brisket is boiling, turn the oven down to 250°F and cover the pan for 1 hour.
7. After that hour, add the wine, and let the brisket continue to cook and simmer for another 2 hours.
8. After that time, remove the brisket from the oven, and slice it on a cutting board to your desired thickness.
9. Once sliced, return the brisket back to the roasting pan, the slices should be fully covered in the roasting pan liquid; if not, add more water.
10. Then add in the potatoes and carrots, also ensuring the liquid also covers them.
11. Once all ingredients are in the roasting pan and covered by liquid, cover the roasting pan and return it to the oven for another 5 hours.
12. After that time, remove it from the oven, let it cool for a few minutes, then serve it and enjoy!
