Trim fat from roast. Cut to fit crockpot. Put meat in, cover with onions, bay leaf. Combine beer, chili sauce, sugar, thyme, salt, pepper, and garlic; pour over meat. Cover and cook on low for 10-12 hours or high for 5-6 hours. Transfer meat to platter and keep warm. Discard bay leaf. Skim fat from cooking juices. Measure 2 1/2 cup juices and place in a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir till thick and bubbly. Cook for 2 min. more. Pass with meat. NOTES : Leftover beer can be frozen for the next time. Posted to MC-Recipe Digest V1 #951 by Vickie
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 8|
|Calories from Fat: 77 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 90.7mg||28 %|
|Sodium 130.7mg||5 %|
|Potassium 662.6mg||17 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.2g|
|Protein 37.5g||54 %|
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Calories per serving: 290
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