***needs a crock pot***

1 beef brisket (not corned beef) (4 lbs) [I actually used a regular roast here and it was fine.]

1 can (15 oz) tomato sauce

1 can (12 oz) beer

1 cup chopped green pepper

2/3 cup chopped onion

2 tbsp brown sugar

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tsp prepared mustard

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

Cut brisket into thirds, put in a large crock pot.  In a bowl, combine the remaining ingredients; pour over the beef.  Cover and cook on low for 8-9 hours or until meat is tender.

Thinly slice across the grain.  You can thicken the pan juices if you desire.

Makes 10 servings.