In a small bowl, mix the ground coffee, brown sugar, smoked paprika, salt, and black pepper. Rub this mixture thoroughly over the entire brisket.

Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the brisket for 3-4 minutes per side until a dark crust forms. Remove the meat and set aside.

Reduce heat to medium. Add the sliced onions to the pot and cook for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant.

Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to release any browned flavorful bits.

Return the brisket to the pot and arrange the carrot chunks around the meat.

Cover the pot with a lid and reduce heat to low. Simmer gently for 2 hours, or until the beef is fork-tender.

Remove the brisket to a cutting board and let it rest for 10 minutes. Slice against the grain and serve topped with the vegetables and pan gravy.