Brisket with Cranberries and Molasses

3 pounds flat cut beef brisket
2 Tbsp. olive oil
3 Tbsp. all-purpose flour
14.5 oz. can low sodium chicken broth
1 cup dry red wine
1 bay leaf
2 Tbsp. molasses
2 cups water
12 oz. bag fresh cranberries
1 pound bag frozen pearl onions

Preheat oven to 350 degrees with rack in lower position. Heat oil in Dutch oven or large oven-proof pot. Brown meat fat side down then sear on all sides. Remove to plate. Add broth to pot and scrape up browned bits with spatula. Whisk in flour, wine, bay leaf, molasses, 2 cups water, and half the cranberries. Bring to a boil and stir. Return brisket to pot. Cover and bake in oven for 3 hours. Then stir in remaining cranberries and onions and cook for 30 minutes more until meat is fork tender. Discard bay leaf and cut meat into thin slices before serving. Serves 6-8.