Beef Brisket in Beer (crock pot)
Source: Vicki
Servings: 8

3 pounds lean beef roast
2 onion -- sliced
1 bay leaf
1 cup beer*
1/4 cup chili sauce
2 tablespoons brown sugar
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic -- minced
2 tablespoons cornstarch
2 tablespoons water

Trim fat from roast. Cut to fit crock pot. Put meat in, cover with onions, bay leaf. Combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic; pour over meat.

Cover and cook on low for 10-12 hours or high for 5-6 hours.

Transfer meat to platter and keep warm. Discard bay leaf. Skim fat from cooking juices. Measure 2 1/2 cup juices and place in a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly. Cook for 2 minutes more. Pass with meat.

*Leftover beer can be frozen for the next time.