3-5 lb. beef brisket
1 large onion, coarsely chopped
1-2 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
2 Tbsp. tomato paste
1/4 tsp. cinnamon
1/4 tsp. black pepper
1 tsp. salt
1/4 cup brown sugar
3 cloves garlic, minced
6-8 red potatoes, quartered
1-1/2 cups baby carrots


Place brisket in crock pot with the onions.

Mix chiles, beer,tomato paste,cinnamon,pepper,salt,brown sugar and garlic

Pour over brisket.

Cover and cook 10-12 hours on low.

Cool to room temperature,refrigerate overnight.

The next morning, skim fat from liquid and trim as much fat as possible from brisket.

Add carrots and potatoes.

Cover and cook on low for 8-10 hours.