Beef-Brisket Casserole - cooking recipe

Ingredients

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

Preparation

About 3 hours before serving, cut carrots and celery into about 2 1/2-inch long pieces.
Slice onion.
Cut tomato into 1 1/2-inch chunks.
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, tomato and half of the parsley sprigs around brisket.