1 fresh beef brisket (3 to 4 lb.), trimmed and cut in half
1 cup ketchup (Hunts)
1 small onion, chopped
2 tbsp. cider vinegar
1 tbsp. prepared horseradish
1 tbsp. prepared mustard
1 tsp. sugar
1/2 tsp. pepper

Place the brisket in a 3-quart slow cooker.

In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on LOW for 6 hours or until tender. Remove the beef; set aside.

Pour the sauce into a saucepan; cook, uncovered, over low heat for 13 to 15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.

Makes 6 to 8 servings.