Roast a brisket?

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Is it generally a "done" thing to roast brisket, like a usual cut of beef (but much longer and slower)? Or will it end up rather dry without any liquid to braise it in?

Bought a Daylesford rolled brisket joint on a whim for the weekend. Thinking of serving it as a simple roast dinner, then using the leftover for some easy tacos and sandwiches etc.

Would I be better off braising it or pot roasting it? Thinking maybe sitting it on a bed of onions, using a can of Guinness and roasting for 3-4hrs at 140-150c maybe? Covered presumably?

 

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Cheers guys, good ideas. So definitely as low as the oven will go and for as long as possible. Not sure where our slow cooker is unfortunately!

Brisket is great though I buy it regularly in my local butcher it's relatively cheap, particularly for beef, a

What's the price compared to shin? I'm always buying shin at our butchers and doing a beef and Guinness stew. That would be lovely in a pie.