Easy Brisket

1 beef brisket, trimmed (about 6 pounds)
1 teaspoon ground black pepper
1 envelope (about 1 ounce) dry onion soup and recipe mix
1 cup cold water
2 cans (16 ounces each) whole berry cranberry sauce
2 large onions, sliced (about 2 cups)
2 pounds fresh whole baby carrots, green tops removed

Heat the oven to 350 degrees F. Season the beef with the black pepper. Stir the soup mix, water and cranberry sauce in a medium bowl.

Place the beef into a 6-quart ovenproof saucepot. Top with the onion.

Bake for 15 minutes. Add the carrots to the saucepot. Pour the soup mixture over all. Cover the saucepot.

Bake for 2 hours or until the beef is fork-tender. Serve the gravy and carrots with the beef.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.