You cook this recipe over 2 days but is well worth the effort.

Prep Time: 10 minutes
Refrigerate: Overnight
Cooking Time: LOW 8 to 10 hours

3 to 5 - pounds beef brisket

1 - large onion, coarsely chopped

1 to 2 - Chipotle chiles in adobo sauce, minced

3/4 - cup dark beer

2 - Tablespoon tomato paste

1/4 - teaspoon cinnamon

1/4 - teaspoon black pepper

1 - teaspoon salt

1/4 - cup brown sugar

3 - cloves garlic, minced

6-8 - red potatoes, quartered

1-1/2 - cups baby carrots

• Place brisket in the slow cooker with the onions.
• Mix chiles, beer, tomato paste, cinnamon, pepper, salt, brown sugar and garlic. 
• Pour over the brisket.
• Cover and cook on LOW for 10-12 hours.
• Cool to room temperature and refrigerate overnight.
• The next morning, 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 8-10 hours.