Time on High: 5 to 6 Hours Time on Low: 8 to 10 Hours This is normally for Brisket, but any beef roast on sale will do. This is one of the more flavorful dishes I've ever made.
2 Tablespoons vegetable oil
1 Brisket or any beef roast (5 to 6 pound)
2 Large onions, peeled and cut into 1/4-inch slices
6 garlic cloves, peeled and minced
1 can beer (12-ounce)
1/2 Cup low-sodium beef broth
4 Celery stalks, cut into 1/2 inch slices
1/2 Cup tomato paste
1 can stewed tomatoes (14 1/2-ounce)
2 Bay leaves
1/2 Cup packed dark brown sugar
1/3 Cup Dijon mustard
1/2 Cup red wine vinegar
1/4 Cup regular molasses
1/3 Cup soy sauce
1 Teaspoon paprika
Salt and freshly ground black pepper, to taste
Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the Crock-Pot® slow cooker insert. Add more oil, if needed, and saute the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into a big bowl.
Pour the beer and broth into the saute pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the big bowl with onions and stir thoroughly. Then pour mixture on top of meat.
Cover and cook for 8 to 10 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.
Remove, cut and serve.