Preheat your oven to 325°F (163°C) and pat the beef brisket dry with paper towels before seasoning generously with salt and black pepper on all sides.

Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.

Sear the brisket in the hot oil for 4-5 minutes per side until a deep brown crust forms, then remove the meat and set it aside on a plate.

In the same pot, add the chopped onion, carrots, and celery, cooking for 5-6 minutes until the vegetables begin to soften and brown slightly.

Stir in the minced garlic and tomato paste, cooking for another minute until the garlic is fragrant and the paste darkens slightly.

Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom, and let it simmer for 3-4 minutes to reduce slightly.

Return the seared brisket to the pot along with any accumulated juices, then pour in the beef broth and add the thyme and rosemary sprigs.

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Braise the brisket for 3 to 3.5 hours, or until the meat is fork-tender and pulls apart easily.

Remove the pot from the oven and transfer the brisket to a carving board, tenting it loosely with foil to rest for 15 minutes.

Skim any excess fat from the surface of the sauce in the pot, then discard the herb stems and taste the gravy, adjusting salt and pepper if needed.

Slice the brisket against the grain into thick slices to ensure maximum tenderness.

Serve the sliced brisket warm, topped with the roasted vegetables and generous spoonfuls of the red wine gravy.