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Season brisket with salt and pepper. Brown brisket on all sides in oil in Dutch oven. Remove from pan and set aside. In a bowl, whisk flour and broth until smooth. Put in Dutch oven and stir in cranberry sauce, cranberry juice, garlic, and rosemary. Stir over low heat until blended. Remove from heat. Add brisket. Top with onion slices. Cover and bake at 350 for 3 to 4 hours or until meat is very tender. Baste brisket frequently with juices. Remove brisket to platter and let stand about 15 minutes. Thinly slice across the grain with electric knife. Serve with the cranberry juice used for baking.
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