Chile-Spiked Brisket with Vegetables

• 1 large onion, coarsely chopped
• 4 -5 lbs beef brisket
• 3 chipotle chiles in adobo, minced
• 34 cup dark beer
• 2 tablespoons tomato paste
• 14 teaspoon cinnamon
• 14 teaspoon pepper
• 1 teaspoon salt
• 14 cup brown sugar
• 3 cloves garlic, minced
• 6 -8 red potatoes, cut in half or quartered if large
• 1 12 cups baby carrots

1. First day: place brisket in the Crock Pot with onions.
2. Mix the next 8 ingredients together and pour over brisket.
3. Cover and cook on low 10 to 12 hours.
4. Cool to room temperature and refrigerate overnight.
5. Second day: skim fat from liquid and as much from the brisket as possible, add the potatoes and carrots, and cook on low 8 to 10 hours.
6. You may need to cut the brisket in half and use fewer vegetables in a 3 1/2-quart pot.

onion, beef brisket, chiles, dark beer, tomato paste, cinnamon, pepper, salt, brown sugar, garlic, red potatoes, baby carrots

Taken from www.food.com/recipe/chile-spiked-brisket-with-vegetables-63758 (may not work)