Preheat your oven to 325°F (163°C).

Pat the brisket dry with paper towels and season generously with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the brisket on all sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.

In the same pot, add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

Squeeze the roasted garlic cloves into the pot and stir to combine with the vegetables.

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for about 3-4 minutes.

Stir in the beef broth, black currant preserves, Dijon mustard, Worcestershire sauce, thyme, rosemary, and smoked paprika.

Return the brisket to the pot, ensuring it is submerged in the liquid. Cover with a lid and transfer to the preheated oven. Braise for 3-4 hours, or until the brisket is fork-tender.

Once the brisket is cooked, remove it from the pot and let it rest on a cutting board. Strain the braising liquid into a saucepan.

In the same saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually whisk in the reserved braising liquid and bring to a simmer. Cook until thickened, about 5-7 minutes. Season with salt, pepper, and stir in fresh parsley.

Slice the brisket against the grain. Serve with the velvety herb pan gravy drizzled over the top.