The Bottom Less Pit

Grease a 9″ x 13″ baking dish with olive oil and preheat the oven to 250 degrees Fahrenheit
Dice the carrots, celery and onion. Then, add to the baking dish. Disperse the thyme and bay leaves across the vegetables.
Allow the beef brisket to reach room temperature, then pat dry with a paper towel.
Combine the oregano, pepper and salt in a small bowl. Sprinkle over both sides of the brisket, then use your hands to rub into the beef.
Add one tablespoon of olive oil to a large skillet or pan, and heat over medium-high heat.
Once the oil is sizzling, use tongs to place the brisket on the skillet. Sear each side for 30-45 seconds until a brown crust forms.
Carefully place the brisket on top of the vegetables in the baking dish.
Add the other tablespoon of olive oil to the pan and reduce the heat to medium low.
Then, add the garlic and cook down for two minutes. Pour in the wine and deglaze the pan with the spatula.
Next, add the vegetable broth and tomato paste. Whisk in the tomato paste until smooth before adding the horseradish and Worcestershire sauce.
Remove from heat and pour over the brisket. The sauce should almost cover the vegetables and the top of the brisket should have a nice coat on it. If it does not, use a silicone brush to create a layer over the brisket.
Cover the baking dish with a lid and place in the middle rack for two hours. After two hours, check the temperature. If the temperature is between 140-160 degrees Fahrenheit, remove the lid and allow the beef brisket to cook for twenty more minutes.
When the brisket is between 180-200 degrees Fahrenheit, remove from the oven and allow to rest for 20 minutes. Then, place on a carving board and use a knife to trim any fat before slicing against the grain.
To create a gravy using the brisket drillings, discard the thyme & bay leaves before blending the vegetables and sauce from the baking dish.
Serve the sauce with the brisket if desired and your favorite roasted vegetables. Then, enjoy!