Source: Texas Beef Council

Serves 8

1 (3 to 5 pound) beef brisket
1 large onion, coarsely chopped
1 or 2 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
2 tablespoons tomato paste
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 teaspoon salt
1/4 cup brown sugar
3 cloves garlic, minced
6 to 8 red potatoes, quartered
1 1/2 cups baby carrots

Place brisket in crockpot with onions. Mix chiles, beer, tomato paste, cinnamon, pepper, salt, brown sugar and garlic. Pour over the brisket. Cover and cook on LOW for 10 to 12 hours. Cool to room temperature and refrigerate overnight.

The next day, skim fat from liquid and trim as much fat from the brisket as possible. Add the potatoes and carrots. Cover and cook on LOW for 8 to 10 hours.