Preheat your oven to 300°F (150°C).

Season the beef brisket generously with salt and pepper on both sides.

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the brisket and sear it for about 4-5 minutes on each side until it’s nicely browned. Remove the brisket from the pot and set it aside.

In the same pot, add the chopped onions, diced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes until they are softened.

Add the roasted garlic cloves to the pot, squeezing them out of their skins. Stir in the elderberry juice, balsamic vinegar, Worcestershire sauce, fresh thyme, and fresh rosemary. Bring the mixture to a simmer.

Return the brisket to the pot and pour the beef bone broth over it. The liquid should cover about two-thirds of the brisket.

Cover the pot with a lid and transfer it to the preheated oven. Braise the brisket for about 4 hours, or until it is fork-tender.

Once the brisket is done, remove it from the pot and let it rest for at least 20 minutes before slicing.

Meanwhile, place the pot with the remaining liquid on the stove over medium heat. Bring it to a boil and reduce it slightly, stirring occasionally, to thicken the gravy.

Slice the brisket against the grain and serve it with the rich bone broth gravy drizzled on top.