Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots (5 - 6 qt)

Ingredients

• 1 medium onion, peeled and quartered, stem end left intact
• 1 pound(s) new potatoes (about 12)
• 1 pound(s) medium carrots, cut into 2 1⁄2-inch lengths
• 2 1/2 pound(s) beef brisket, trimmed
• Kosher salt and black pepper
• 1 6-ounce can(s) tomato paste
• 1 cup(s) brewed black coffee
• 3 tablespoon(s) Worcestershire sauce
• 1/4 cup(s) packed light brown sugar
• 2 tablespoon(s) chopped fresh flat-leaf parsley
• Country bread (optional)

Preparation

1. 1. In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots. Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place on top of the vegetables.
2. 2. In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 8 to 9 hours.
3. 3. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.