Preheat the oven to 300 degrees Fahrenheit.
Pat the brisket dry. In a small bowl mix the salt, black pepper, oregano, thyme and paprika. Rub the brisket with the spice mix.
In a large roasting pan or Dutch oven, heat the olive oil over medium-high heat. The oil should be hot but not smoking. Brown the meat on all sides, about 10 minutes total. You should have a nice golden crust. Transfer the meat to a platter.
Add the onions, celery and carrots to the pot and cook stirring frequently for about 5 minutes. The onions should start getting soft and translucent. Add the garlic and cook for an additional 2 minutes.
Add the beer and scrape the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a boil. Add the crushed tomatoes, broth and bay leaves. Mix well to combine.
Place the brisket fat side up in the pan. Cover with a lid or wrap tightly with aluminum foil making sure the foil doesn't touch the meat*
Transfer to the oven and bake for 3 1/2 to 4 hours or until the meat is tender. Remove from the oven and let it rest for 10 minutes.
Transfer the brisket to a clean cutting board. Skim off some of the excess fat from the sauce and remove the bay leaves. Slice the meat across the grain.
To serve, place some of the sauce and vegetables on a platter. Top with the meat and with the remaining sauce and vegetables**
Garnish with chopped parsley, if desired.