Crockpot Brisket with Cranberry Gravy
2-1/2 lb beef brisket (not corned beef)*
1/2 tsp salt
1/4 tsp pepper
1 (16-oz) can whole berry cranberry sauce*
1 (8-oz) can 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 3-1/2 quart or larger slow cooker (crockpot). Mix remaining ingredients; pour over beef.
Cover and cook on Low 10-12 hours or until beef is tender.
Cut beef across grain into thin slices. Skim fat from cranberry sauce from cooker if desired; serve with beef.
Notes: Be sure to use a fresh beef brisket instead of a corned beef brisket. A ‘corned’ brisket is a fresh brisket that has been cured in seasoned brine, which would overpower the delicate flavor of the cranberry gravy. If a fresh brisket isn’t available, use the same cut of beef roast that you would use for your favorite pot roast. Also, whole berry sauce is recommended for it’s appearance, but you can use jellied if you like. (I pour the juices/sauce into a container and cool in refrigerator until fat rises to the top and then using a slotted spoon I remove the fat, and then reheat juices/sauce).