Slow-Cooker Spice-Rubbed Brisket with Caramelized Onion Mashed Potatoes and Maple-Glazed Carrots

Preheat oven to 400°F (200°C).

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

Pat the 3-pound brisket flat dry with paper towels and rub the spice 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 and a good fond develops, about 3-4 minutes per side.

While the brisket is searing, peel and thinly slice 1 medium yellow onion.

In the slow cooker, combine 1 cup beef broth, 2 tablespoons balsamic vinegar, and 2 tablespoons tomato paste. Stir well to combine.

Transfer the seared brisket to the slow cooker. Add the sliced onion, 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 1 hour before serving, peel and thinly slice the remaining medium yellow onion.

Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes until deeply caramelized, adjusting heat as needed to prevent burning.

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.

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

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 maple syrup 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, pressing on the solids to extract maximum flavor.

Bring the strained liquid to a simmer over medium heat. Reduce for 5-10 minutes until slightly thickened to create a pan sauce.

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

Serve the sliced brisket with the reduced sauce, caramelized onion mashed potatoes, and maple-glazed carrots.