Both Paula Deen and Ina Garten have recipes for oven-roasted brisket. Both recipes serve about 10; both take 3 to 4 hours to prepare, and both have ratings of 5 stars out of 5 stars.
To make the Paula Deen version, preheat the oven to 350 F. In a bowl, mix 2 tablespoons each of chili powder and salt along with a tablespoon each of garlic powder, onion powder, black pepper and sugar. Also add 2 teaspoons of dry mustard and a crushed bay leaf before rubbing it on a 4-pound brisket. Place the meat in a roasting pan and roast for about an hour.
At this point, add 1 1/2 cups of beef stock and water to make about a 1/2-inch of liquid in the pan. Lower the temperature to 300 F, cover the pan and cook for 3 hours before slicing and serving.
For Ina Garten's version, preheat the oven to 350 F, and place a 6-to-7-pound brisket in a roasting pan. Combine 2 tablespoons of salt, a tablespoon of minced garlic and 2 teaspoons each of black pepper and dried oregano, and then rub the mixture onto the brisket. Cover the brisket with a pound of sliced carrots, eight stalks of chopped celery, six sliced onions, six bay leaves and enough tomato juice to cover about 3/4 of the contents. Cover with parchment paper, and then aluminum foil and bake for 3 1/2 hours. Remove the meat from the pan, and then boil the vegetables and sauce for about 30 minutes before serving.