Chile Spiked Brisket With Vegetables

First day: place brisket in the crock pot with onions.

Mix the next 8 ingredients together and pour over brisket.

Cover and cook on low 10 to 12 hours.

Cool to room temperature and refrigerate overnight.

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.

You may need to cut the brisket in half and use fewer vegetables in a 3 1 / 2-quart pot.

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