Put the brisket in the bottom of a slow cooker. Mix the Onion Soup Mix and the Cranberry Sauce together with just a little water. in a medium size bowl. Pour the mixture over the brisket.

Cook for 6-8 hour on or until the beef is very tender and falling apart.

Take the beef out of the slow cooker and shed or slice. Wrap in foil and refrigerate.

Put the au juice in the refrigerator until the fat separates from the liquid and forms a cap. Take off the fat cap and discard and reserve the rest of the juice as a sauce in the refrigerator.

To heat: Add a 1/4 cup of the au juice over the beef brisket and heat in the microwave. Heat the remainder of the au juice and serve it on the side.