1 3-5lb roast for braising, such as Deckel, Shoulder Roast, Chuck Pot Roast or Brisket
3 Tbs chopped garlic
1/4 cup light brown sugar
1/4 cup olive oil, plus extra for browning the roast
1/2 cup balsamic vinegar
2 Tbs tomato paste
kosher salt and freshly ground black pepper
2 large Spanish onions, chopped
6 garlic cloves, chopped
1 cup dark beer such as Guinness or Aventinus
1 whole head of roasted garlic
2 cups of chicken stock
1 cup crumbled gingersnaps
1/4 cup tomato paste
Marinate the roast. In a bowl large enough to hold the roast, stir together the chopped garlic, brown sugar, olive oil, vinegar, tomato paste, and 1 T each of salt and pepper. Add the roast and turn it to coat all sides. Cover the bowl and marinate for at least 3 hours, or overnight in the refrigerator.
Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Remove the roast from the marinade and pat dry. Discard the marinade. Lightly season the roast with salt and pepper. Brown the meat on all sides, about 17 minutes per side. Set aside the roast but do not clean the pan.
Preheat a 61/2-qt slow cooker to High.
Make the sauce. Add the onions to the sauté pan and cook until brown, 3 to 5 minutes. Add the chopped garlic and cook for 2 to 3 minutes more, until the garlic is very fragrant and has softened lightly; do not let the garlic brown. Add the beer. Scrape up the browned bits with a wooden spoon or spatula. Transfer the mixture to the slow cooker insert.
Place the roast and any collected juices in the insert. Squeeze the roasted garlic out of the skin and into the insert. Add the stock, gingersnaps, and tomato paste. Stir together. Cover and cook the roast on High for 7 to 8 hours, until it can be pierced easily with a fork.
Remove the roast from the cooker and keep warm. Strain the sauce before serving. Cut the roast into large chunks and serve hot with your choice of accompaniments. Suggestion: Grits or mashed potatoes