Beef Brisket in Ale

Trim fat from meat. If necessary, cut brisket to fit into a 3 1/2- to 6-quart slow cooker. Place the onions, bay leaf, and brisket in the cooker. In a medium bowl combine beer, chili sauce, sugar substitute, garlic, thyme, salt, and pepper; pour over meat.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Using a slotted spoon, transfer brisket and onions to a serving platter; cover with foil to keep warm. Discard bay leaf.

For gravy, pour juices into a large measuring cup; skim fat. Measure 2 1/2 cups liquid; discard remaining liquid. In a medium saucepan stir together cornstarch and water; stir in the cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Serve meat on bread rolls topped with gravy.