Pot Roast Brisket

INGREDIENTS

• 1 flat-cut beef brisket, 4 1/2 to 5 lb., rolled and tied
• Salt and freshly ground pepper, to taste
• 1 Tbs. olive oil
• 1 1/2 lb. cipollini onions, peeled
• 4 garlic cloves, smashed
• 1/4 cup all-purpose flour
• 1/2 cup dry red wine, such as Zinfandel
• 2 Tbs. mushroom demi-glace
• 1/4 cup tomato paste
• 1 3/4 cups beef broth
• 3 each fresh rosemary and thyme sprigs, tied in a cheesecloth
• 5 carrots, peeled and cut into 1 1/2-inch pieces
• 2 bunches Swiss chard, stems and large ribs removed, leaves cut into 1-inch strips, blanched and squeezed of excess moisture