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.