Use a 6-quart slow cooker. Put the meat into your cooker and pour on the dried sage, rosemary, salt, pepper, and brown sugar. Flip the meat over a few times so that the spices cover all sides. Add the whole peeled garlic cloves. Add the dried cranberries, mustard, honey, and Worcestershire sauce. Top with the bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours or until the meat shreds easily with a fork. Serve over rice or pasta or on your favorite toasted glutenfree sandwich rolls.