1 (3 pound) beef brisket
1 tablespoon olive oil
1 white onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
1/2-1 cup red wine
Preheat oven to 350 degrees F (175 degrees C).
Rub the Smoked Black Tea Rub all over both sides of brisket.
Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
Place the onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
Place the brisket back into the roasting pan and cover pan with foil.
Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
(I have also prepared this in my crock pot after the browning part)