Tangy Slow-Cooker Brisket With Potatoes and Sweet Peppers

Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce. [Photograph: Jennifer Olvera]

Tangy Slow-Cooker Brisket With Potatoes and Sweet Peppers

About This Recipe

Yield:Serves 6
Active time:30 minutes
Total time:10 hours
Special equipment:Slow cooker
This recipe appears in: Sunday Supper: Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers


  • 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. 1

    Heat olive oil in a large sauté pan until shimmering. Season brisket with salt and pepper and brown on both sides.

  2. 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. 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.


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