Any size pot roastable meat (I prefer thick cut brisket)
2 tbsp. oil
1 env. dried onion soup mix
1 lg. can whole berry cranberry sauce
1 can crushed tomatoes
1 can tomato paste
1 tbsp. brown sugar
4-5 carrots, cleaned & sliced
1 c. sliced mushrooms

Brown the meat on all sides in the oil in a large Dutch oven pot. Combine remaining ingredients and pour over and around the meat. (Do not add liquid, as recipe will make alot of gravy. Cover with the lid, cook over lowest possible heat for about 2 hours, turning the meat occasionally.

Remove meat from pot, trim fat, slice meat and return to the pot. Bury the meat in the gravy and cook about another hour, until tender.