Season all sides of brisket generously with salt and pepper. Add oil to a dutch oven and heat on medium high heat. Once oil is heated, brown all sides of the brisket, then remove from pan.
Add in onion, celery, garlic, thyme, bay leaves, tomato paste, tomatoes and red wine. Place brisket in fat side up. Cover and braise in oven for 3 hours.
Add in carrots. Cook for 30 minutes uncovered so that brisket can brown and crisp at top. Remove brisket from braising liquid and let rest for 10 minutes before thinly slicing across the grain to serve. Enjoy!
Adapted from Red Wine Braised Brisket recipe from Bon Appetit