Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers
1 1/2 tablespoons olive oil
Cracked black pepper
3 pound beef brisket
1 medium onion, minced
2 bell peppers, seeded and sliced
2 pounds small potatoes, such as fingerlings
2 14.5-ounce cans fire-roasted, diced tomatoes
1 tablespoons brown sugar
1 1/2 tablespoons balsamic vinegar
1/4 cup dry red wine
1 tablespoon Worcestershire sauce
1. Heat olive oil in a large sauté pan until shimmering. Season brisket with salt and pepper and brown on both sides.
2.Transfer brisket to a slow cooker and add remaining ingredients. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook on low setting for 8 to 10 hours or until tender.
3. Remove brisket from slow cooker and let rest for 5 minutes. Slice against the grain. Place on a platter along with vegetables. Spoon sauce on top or place in a gravy boat to pass alongside.