Carefully pour the water into the skillet and bring to boiling, scraping up browned bits in the skillet. Add the celery, leeks, parsley, and salt. Add the chopped parsnip, if you like. Return beef rolls to the skillet. Reduce heat and simmer, covered, about 1 hour or until meat is tender, turning beef rolls once or twice during cooking. Transfer the meat rolls to a heated platter and keep warm.
Strain the cooking liquid and vegetables through a fine sieve, pressing on vegetables; discard vegetables. Measure liquid (you should have about 3 cups). Return vegetable broth to the skillet and boil briskly about 10 minutes or until the sauce mixture is cooked down to 2 cups. Remove the skillet from the heat.