Crockpot Brisket with Cranberry Gravy  

2 1/2 pound fresh beef brisket (not corned beef)
1/2 tsp salt
1/4 tsp pepper
1 can (16oz) whole berry cranberry sauce
1 can (8oz) tomato sauce
1 medium onion, chopped (1/2 cup)
1 Tbsp 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.

AUTHOR: Karebear