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Preheat the oven to 350°F.
Sprinkle brisket all over with salt and pepper then arrange fat-side up in a heavy roasting pan.
Roast, turning brisket and stirring vegetables once or twice during cooking, until meat is very tender, about 3 hours.
Transfer brisket to a large cutting board and rest until cool enough to handle.
Trim off and discard all visible fat then slice diagonally against the grain and transfer brisket to a platter; tent with foil to keep warm.
Simmer pan juices until reduced slightly to make a sauce, if desired, then spoon over beef and serve.