1 medium onion, peeled and quartered, stem end left intact
1 pound new potatoes (about 12)
1 pound medium carrots, cut into 2 1⁄2-inch lengths
2 1/2 pounds beef brisket, trimmed
kosher salt and black pepper
1 6-ounce can tomato paste
1 cup brewed black coffee
3 tablespoons Worcestershire sauce
1/4 cup packed light brown sugar
2 tablespoons chopped fresh flat-leaf parsley
country bread (optional)
Sat fat 4g
How to Make It
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.
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.
Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.