Crockpot Brisket with Cranberry Gravy
2 1/2 lb. fresh beef brisket
1/2 t. salt
1/4 t. pepper
1 can (16 oz.) whole berry cranberry sauce
1 can (8 oz.) tomato sauce
1 medium onion, chopped (1/2 C.)
1 T. mustard
Trim excess fat from beef. Rub surface of beef with salt and pepper. Place beef
in 4 to 6 quart crockpot.
Mix remaining ingredients and pour over beef. Cover and cook
on low 8 to 10 hours or until beef in tender. Cut beef across grain into thin
slices. Skim fat from cranberry sauce sauce in crockpot. Serve with beef.