• 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