Throw everything in the slow-cooker, leave it to simmer for several hours, and you’ll end up with a perfectly cooked beef brisket.
This recipe is courtesy of Real Simple.
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, 8-9 hours.
Slice the beef across the grain, serve with vegetables and sauce, and sprinkle with parsley.