Preheat oven to 325°. Sprinkle brisket with pepper and 1/2 teaspoon salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown other side then set skillet aside.

Place brisket in shallow 3 1/2-quart baking dish.

Arrange carrots, celery, onion, tomato, and parsley sprigs around brisket.

In 1 cup liquid measure, mix flour with 1/4 teaspoon salt, and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.

Pour skillet juices over brisket and vegetables. Cover tightly and bake for 2 hours.

Add potatoes to casserole, sprinkle with remaining 1/4 teaspoon salt, and bake, covered, 30 minutes longer or until potatoes and brisket are fork-tender.

Serves 8 to 10.