Slow-Cooker Coffee-Rubbed Brisket with Roasted Garlic Mashed Potatoes and Honey-Glazed Carrots

Preheat oven to 400°F (200°C).

In a small bowl, mix together 2 tablespoons ground coffee, 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 2 teaspoons kosher salt, and 1 teaspoon black pepper to create the coffee rub.

Pat the 3-pound brisket flat dry with paper towels and rub the coffee mixture all over the meat, pressing it in to adhere.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.

While the brisket is searing, cut the top off the garlic head to expose the cloves. Drizzle with 1/2 tablespoon olive oil and wrap in aluminum foil.

Place the wrapped garlic in the oven and roast for 40 minutes until soft and fragrant.

In the slow cooker, combine 1 cup beef broth, 2 tablespoons Worcestershire sauce, and 2 tablespoons tomato paste.

Transfer the seared brisket to the slow cooker. Add 1 sprig of rosemary and 1 sprig of thyme.

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.

About 45 minutes before serving, wash, peel, and cut 2 pounds of russet potatoes into 1-inch cubes.

Place the potato cubes in a large pot, cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

While potatoes are cooking, peel and cut 1 pound of carrots into 2-inch diagonal pieces.

Toss the carrots with 1/2 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast in the 400°F oven for 20 minutes.

Remove the roasted garlic from the oven and let cool slightly. Squeeze the soft garlic cloves out of their skins into a small bowl and mash with a fork.

Drain the cooked potatoes and return them to the hot pot. Add 3 tablespoons butter, 1/2 cup warm milk, and the roasted garlic paste.

Mash the potatoes until smooth and creamy, adding more milk if needed. Season with salt and pepper to taste.

When the carrots are almost done, drizzle with 2 tablespoons honey and sprinkle with leaves from 1 sprig of thyme. Return to the oven for 5 more minutes, until caramelized.

Remove the brisket from the slow cooker and let rest for 10 minutes. Strain the cooking liquid into a saucepan and bring to a simmer over medium heat. Reduce for 5-10 minutes until slightly thickened.

Slice the brisket against the grain into 1/4-inch slices.

Serve the sliced brisket with the reduced sauce, garlic mashed potatoes, and honey-glazed carrots.