3 to 4 lb. (first cut) trimmed brisket
2 tbsp. olive oil
2 sweet yellow onions, sliced in rounds
1 1/2 cups fresh-brewed strong coffee
1 1/2 cups ketchup
3 to 4 tbsp. Montreal Steak Seasoning
1 tsp. garlic powder
1 tsp. pepper
2 cups baby carrots
8 mini potatoes

Preheat oven to 325°F. Season brisket by patting and rubbing Montreal Steak Seasoning on both sides of brisket. Sprinkle both sides with garlic powder & pepper.

Drizzle olive oil into Dutch Oven, roasting pan or large oven safe skillet. On high heat brown brisket on both sides about 2 minutes per side. Remove brisket. Reduce heat to medium high & cook onions with drippings until just softened, about 2-3 minutes, stirring occasionally. Whisk together coffee and ketchup. Remove the onions or move them to one side of the pan.

Return the brisket to the Dutch oven fat side up & arrange the onions over the brisket. Add carrots & mini potatoes. Pour the coffee & Ketchup mixture over the brisket. Cook for 2 1/2 hours or until tender, basting occasionally.

Slice the brisket and smother it with the onions, carrots, potatoes & gravy.