3 large carrots, each cut crosswise into 3 pieces
3 medium turnips, quartered
2 large onions, quartered
1 (3 1/2- to 4-lb.) beef brisket
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
2 tablespoons vegetable oil
12 oz. dark beer
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1. Place carrots, turnips and onions in 5- to 6-quart slow cooker. Sprinkle beef with 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Heat oil in large skillet over medium-high heat until hot. Cook beef 6 to 9 minutes or until browned, turning once. Place over vegetables in slow cooker.
3. Bring beer, brown sugar and cinnamon to a simmer in same skillet over medium-high heat, stirring to scrape up any browned bits from bottom of skillet. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over beef.
4. Cook, covered, on low 7 to 9 hours or until meat is very tender when pierced with fork.
PER SERVING: 330 calories, 14 g total fat (4.5 g saturated fat), 36.5 g protein, 14 g carbohydrate, 65 mg cholesterol, 545 mg sodium, 2.5 g fiber