Remove excess fat from meat. Cut meat to fit into a 3 1/2- or 4-quart slow cooker. Cook meat in a large skillet in hot oil over medium heat until meat is brown on all sides. Drain off fat. Place meat in cooker. Combine in a medium bowl the cranberry-orange sauce, soup mix, mustard and water. Pour over meat in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove meat from cooker, reserving juices. If present, remove netting or string from meat. Cut meat into slices. Skim fat from cooking liquid. Serve meat with cooking liquid.