Preheat the oven to 325°F.

Season the brisket with most of the salt and pepper. Heat the oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the brisket, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.

Place the onions, celery, and garlic in the pot, tossing it in the residual fat. Season with the remaining salt and pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

Add the wine, crushed tomatoes, ketchup, brown sugar, thyme, and bay leaves, stirring to combine. Place the brisket in the liquid, fat side up. Cover the pot and braise in the oven until the meat is fork-tender, about 3 hours.

Uncover the pot and nestle the carrots around the brisket. Cook, uncovered, until the carrots are tender (not soft) and the top of brisket is browned and crisp, 35 to 45 minutes.

Remove the brisket from the pot and slice against the grain to serve. Place on a deep serving platter. Meanwhile, use a spoon to skim fat from the surface of the braising liquid and discard. Heat over medium-high heat and cook until the liquid is thickened to a sauce-like consistency, 5 to 10 minutes. Remove the thyme sprigs and bay leaves. Taste and season with salt and pepper as needed. Pour the sauce over the brisket and serve. Did you love the recipe? Give us some stars and leave a comment below!