Brisket with Cranberry-Horseradish Gravy Recipe

Combine the onion powder, salt, pepper and allspice; rub over brisket. Cut brisket in half; place in a 5-qt. slow cooker. Combine the cranberry sauce, horseradish, lemon juice and bay leaf; pour over beef. Cover and cook on low for 6-7 hours or until tender. Remove brisket and keep warm. Strain cooking juices; discard bay leaf. Transfer 3 cups cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice beef across the grain; serve with gravy.