This spiced-up pot roast will make you think of a ranch-house kitchen, where something fragrant and hearty is always in the oven. Long, slow, moist cooking (we use beer for the liquid) makes brisket extraordinarily tender. A simple, 4-ingredient spice rub adds a little sass.
Brisket is a large, flat cut from the front end of the steer. You'll see two types at the supermarket. The so-called first cut, at left, is thinner and leaner than the thicker, marbled point, or second cut. Both will work here.