Brisket with Cranberry Gravy

1 fresh beef brisket (2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) whole-berry cranberry sauce
1 can (8 ounces) 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. Makes 6-8 servings.