Heat 2 tbsp of olive oil in a dutch oven on medium-high heat. Season brisket generously with Weber Steak ‘N Chop seasoning and sear on all sides (1-2 minutes per side.)
Remove brisket and add carrots, garlic, shallots and celery ribs to the dutch oven. Sauté until soft and translucent about 5 minutes.
deglaze the bottom of the pot with red wine, scraping all the bits off the bottom of the pot and allowing the alcohol to cook out (1-2 minutes.)
Add beef broth and bring to a boil. Once it has reached a boil, place the seared brisket on top of the veggies and cover with lid.
Place the covered brisket to the oven and roast for 2 hours.
After 2 hours, add the mini gold potatoes and place back in the oven for another hour.
