Slow-Cooker Coffee-Braised Brisket With Potatoes And Carrots

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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)

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