Oven Roasted Brisket

Lay trimmed brisket on a cookie sheet. Combine seasonings and rub over the meat on both sides, massaging it into the meat a bit.Heat a very heavy skillet ( preferably cast iron) to a very hot temp and sear the brisket briefly on both sides(about 1 minute per side). Place the brisket in a roasting pan. Deglaze skillet with about 1/2 cup of  beef broth or wine and pour this over the brisket.Cover the roasting pan and refrigerate overnight (prefered method) or cook right away.
Roast brisket at 325 F for 2-3 hours, checking and basting at least every half hour, until meat is very tender (adjust roasting time to achieve this).
Place brisket on a warm platter and let it rest for 10 minutes before slicing against the grain.

For the gravy, pour the pan juices into a sauce pan and add a little more beef broth or wine and adjust seasonings to taste. Add roux, a little at a time and cook until thickened to your preference.