Tangy Slow-Cooker Brisket With Potatoes And Sweet Peppers Recipe

• 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

1. Heat olive oil in a large saute 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.

olive oil, kosher salt, pepper, beef brisket, onion, bell peppers, potatoes, tomatoes, brown sugar, balsamic vinegar, red wine, worcestershire sauce

Taken from www.seriouseats.com/recipes/2013/11/tangy-slow-cooker-crock-pot-brisket-recipe-with-potatoes-and-sweet-peppers.html (may not work)