Rub the Brisket with Salt and Pepper

Sear the brisket on all sides in a small amount of oil in a large pan over high heat.

Place the brisket in a large roasting pan. Add the beef broth. The carrots may be added at this point or later in the cooking process.

Cover the roasting pan and place it into a 350 degree oven.

Turn the brisket over after every hour or so.

Cooking time for brisket can be tricky as it will vary as a function of the brisket's size. Time in the oven will run from two to three and a half hours (or more), depending on size. The brisket is done when a fork goes in and out of the meat easily.

When the brisket is done, place it on a cutting board and let it cool before you slice the meat. (Thin slices are generally preferable to thick ones).

Place the slices of meat carefully in a pyrex baking dish, add the carrots and the juices from the roasting pan.

Cover the baking dish with foil and refrigerate over night. (Brisket is always better when prepared a day or two in advance).

Take the meat out of the refrigerator, remove any fat that has congealed, and warm the meat in a 350 degree oven.