- 3-4 pound elk roast of brisket
- 1 onion, sliced
- ½ cup chili sauce
- 2 tbsp. brown sugar
- 1 clove garlic
- 12 ounces beer; add another can as needed
Place meat in a 9×13 inch pan or roasting pan.
Cover with onion slices.
In a bowl, combine the chili sauce, brown sugar, garlic, and beer.
Pour over the meat.
Cover and bake at 350 degrees for 3½-4 hours.
For leftovers, add BBQ sauce to sliced meat for sandwiches.
Elizabeth Garrels, Garrels Elk Ranch
Mt. Pleasant, Iowa
IEBA 3rd Cookbook