Beef Brisket Casserole

3 large carrots
3 large celery stalks
1 large onion
1 3-pound beef brisket
1/2 tsp. ground pepper
salt
1/2 bunch parsley
2 Tbl. all-purpose flour
1 1/2 tsp. browning and seasoning sauce (optional)
6 medium-size red potatoes (about 1 1/4 pounds)

Cut carrots and celery into about 2 1/2-inch-long pieces. Slice onion.
Sprinkle brisket with pepper and 1/2 teaspoon salt. In 10-inch skillet over high heat, brown brisket fat-side down first; turn and brown other side; set skillet aside. Place brisket in shallow 3 1/2-quart casserole. Arrange carrots, celery, onion, and half of the parsley sprigs around brisket.
In 1-cup measuring cup, mix flour, browning and seasoning sauce, 1/2 tsp. salt, and 1 cup water. Pour liquid mixture into skillet, stirring to loosen any brown bits from bottom of skillet.
Pour liquid mixture over brisket and vegetables. Cover casserole and bake at 325 degrees for 2 hours.
Cut each of the unpeeled potatoes into quarters. Add potatoes to casserole and bake, covered, 30 minutes longer or until potatoes and brisket are fork-tender. Garnish with remaining parsley.

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