Preheat oven to 325 degrees F. In a small bowl combine first five ingredients (through pepper). Untie meat and trim off fat. Sprinkle with parsley mixture; rub in with your fingers. Retie meat.
In a 6-qt. Dutch oven heat oil over medium heat. Add meat; cook until browned on all sides. Drain off fat. Pour the water over meat; transfer to oven. Roast, uncovered, 1-1/2 hours. Arrange vegetables around meat. Roast, covered, 50 to 60 minutes more or until meat and vegetables are tender, adding additional water if needed. Transfer meat to a platter. Cover with foil; let stand 15 minutes before slicing.
Using a slotted spoon, transfer vegetables to a serving bowl; cover and keep warm. Skim fat from pan juices; if desired, strain juices. Serve meat and vegetables with pan juices.