Brisket Roasted with Red Wine, Leeks, Tomato and Peppercorns

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1 (5-pound) brisket or shoulder roast

1 to 2 tablespoons olive oil

2 tablespoons minced fresh rosemary

2 tablespoons plus fresh thyme leaves

4 cloves garlic, minced

3 whole leeks, cleaned and cut into 1/2-inch rings

3 cups red wine

1 (16-ounce) can tomatoes, whole

2 tablespoons whole peppercorns

Whole thyme leaves