Add broth, molasses, thyme, garlic powder and bay leaves. Stir to combine and heat through. Pour the mixture over the brisket.
Cover the brisket pan tightly with foil. Bake for 4 hours, or until meat is fork tender. (Note: If using vegetables, add them to the pan at the 3-hour mark, and replace foil.)
When the roast is done, remove the bay leaves. You can also scrape the layer of fat off the top, if desired.
To serve, shred, or cut the brisket, and spoon the juices from the pan over all. (Do not skip this step. So much flavor is here!) Arrange root vegetables (if using) around the edge of the platter.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/tender-and-tangy-brisket/