In a Dutch oven or heavy soup kettle, brown the brisket in oil with salt and pepper, over medium high heat. Remove and keep warm while you sauté the onions and garlic until tender in the same pan. Place the brisket over the onions. Add the wine or broth, tomatoes, celery, thyme, and rosemary. Cover and bake at 325 degrees for 2 hours, basting occasionally. Add carrots and bake one hour longer or until meat is tender. It is ready to serve now or you can do what I did and refrigerate it overnight. If you do this, before you serve it slice the brisket into thin slices across the grain and place in a shallow roasting pan. Pour the tomato mixture over the sliced beef and cover and bake for 30 minutes or until everything is heated through. This is really good served with baked potatoes, using the tomato sauce over the potato as well.