Step 1

Place the brisket at the bottom of a slow cooker.

Step 2

Combine the onion soup mix and the cranberry together, adding water only as needed to help the two mix together.

Step 3

Pour the onion-cranberry mixture over the brisket.

Step 4

Cover and cook the brisket until the beef is very tender and falling apart and the internal temperature reads at least 145 degrees F, about 6-8 hours on low.

Step 5

Shred or slice the beef.

Step 6

Skim the fat from the cooking liquids.

Step 7

In a small saucepan or in the microwave, heat the cooking liquid.

Step 8

Serve, with the cooking liquid on the side.