Southern Living magazine's Beef Brisket in Beer

• 1 (4 pound) Beef Brisket or Rump Roast
• 1/2 Teaspoon Pepper
• 1 Large Onion, Sliced & Separated into Rings
• 1/2 Cup & 2 Teaspoons Chili Sauce
• 3 Tablespoons & 3/4 Teaspoon Brown Sugar
• 2-1/4 Cloves Garlic, Minced
• 3/4 Cup & 1 Tablespoon Light Beer
• 3 Tablespoon & 3/4 Teaspoon All Purpose Flour
• Pepper
• Garnishes: Tomato Slices, Fresh Parsley Sprigs

1. 1) TRIM fat from Brisket, and cut Brisket in half.
2. Sprinkle with 1/2 Tsp.
3. Pepper.
4. 2) PLACE Onion rings in bottom of a slow cooker; Top with Brisket.
5. 3) STIR together Chili Sauce & next 3 ingredients; Pour over Brisket.
6. 4) COVER & cook on HIGH 4 to 6 hours, or on LOW 8 to 12 hours.
7. Remove Brisket, and set aside, reserving liquid in slow cooker.
8. 5) REMOVE 1 Cup reserved liquid from slow cooker; Whisk in Flour, and pour into slow cooker, whisking constantly.
9. Cook, whisking constantly, 5 minutes or until thickened.
10. Serve over Brisket.
11. Sprinkle with Pepper and Salt to taste, if desired.
12. 6) GARNISH, if desired.

brisket, pepper, onion, chili sauce, brown sugar, garlic, light beer, flour, pepper, tomato slices

Taken from recipeland.com/recipe/v/southern-living-magazines-beef--52984 (may not work)