Brisket with Barbeque Beer Sauce

1 5-6 pound Brisket, trimmed close
2 pounds of Carrots, chopped into large pieces
2 large Onions, cut into quarters
1 (12 ounce) bottle of beer
1 cup Ketchup
1/2 cup low sodium Soy Sauce
1 bottle Chili Sauce
1 cup packed Brown Sugar
1/2 cup Apple Cider Vinegar
6 Garlic Cloves, coarsely chopped

Arrange brisket with the fat side up in a roasting pan and generously salt and pepper.  Place the onion and carrots over and around the brisket. Combine the chili sauce, beer, brown sugar, ketchup, soy sauce, vinegar, and garlic in a bowl and mix well. Pour mixture over brisket and vegetables. Cover and bake at 325 degrees for 4 to 5 hours or until cooked through. You can occasionally baste top of brisket and veggies with sauce from bottom of pan.  When finished cooking, remove from oven and allow to sit for 30 minutes before removing from pan.  Slice brisket across the grain, this is very important or your meat will be tough! (Brisket is usually rectangle so you will usually start slicing on the short end) Save juices from pan and return meat to juice in the pan until ready to serve.  Place sliced meat with carrots and onions on a large serving platter.