Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers

Special equipment: Slow cooker

Ingredients

serves Serves 4, active time 30 minutes, total time 10 hours

• 1 1/2 tablespoons olive oil
• Kosher salt
• 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

Procedures

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.