Preheat the oven to 325 degrees. Adjust the rack to fit a large roasting pan. Place the brisket in a large roasting pan that has been coated with cooking spray. Set aside.
Place the oil in a large skillet over medium-high heat. When hot, add the onions, carrots, celery, leeks and garlic. Sauté for 4 minutes, stirring frequently. Transfer to the roasting pan around the brisket.
Return the skillet to the stove and add 3 cups of the stock, wine, bay leaves and ½ cup water. Bring to a simmer then carefully pour around the brisket. Cover tightly with foil and place in the oven. Roast for 1½ hours.
Remove from the oven and the brisket from the pan. Slice it across the grain and return to the pan. Add the salt, pepper, remaining stock, apricots and pears. Cover tightly with foil and roast for 1½ hours longer or until the meat is tender.
To serve, place the meat in the center of a large platter. Using a slotted spoon, remove and discard the bay leaves. Arrange the fruit around the brisket and garnish with the parsley. Strain the pan juices into a gravy boat and serve warm with the brisket.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/bravo-brisket/