Slow-Cooker Coffee-Braised Brisket with Potatoes and Carrots

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

MASTER RECIPE - OK, This is the one recipe that has the flavor you want for either a Brisket OR a Pot Roast. The tomato past/coffee combination provided the depth of flavor and moisture retention that is irresistible. The final product is a delicious, moist cut of beef with a savory gravy.
FANTASTIC FOR PASSOVER. Double if serving a crowd.

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 ½ pounds beef brisket, trimmed

kosher salt and black pepper

1 6-ounce can tomato paste

1 cup brewed black coffee

3 tablespoons Worcestershire sauce

¼ cup packed light brown sugar

2 tablespoons chopped fresh flat-leaf parsley

country bread (optional)

Directions at realsimple.com

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