Slow Cooker Brisket With Brown Gravy

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Canola oil, for searing

1 (2 1/2 to 3 pound) brisket

Kosher salt

1 bunch parsley, stems reserved and leaves chopped

2 stalks celery with leaves, chopped

1 bay leaf

1 (14.5-ounce) can beef broth

2 cups red wine

2 tablespoons tomato paste

1 (.87-ounce) packet slow cooker pot roast seasoning

2 medium onions, chopped

2 large carrots, sliced

2 (8-ounce) packages mixed wild mushrooms

1 (.87-ounce) packet brown gravy mix

1 cup cold water

Special equipment: a slow cooker

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