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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. 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.
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