- 2 1/2 pounds beef brisket
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16 ounce) can whole berry cranberry sauce
- 1 (8 ounce) can tomato sauce
- 1/2 cup chopped onion
- 1 tablespoon prepared mustard
- Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket. Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.