Preheat your smoker to 325 degrees.

Heat half of the oil in a cast iron skillet, season the meat generously with salt and pepper, and sear on all sides.

Place half of the carrots, onions, and celery into a pan, place the seared meat on top, fill with one quart of stock, and cover tightly.

Place the pan in the smoker for 3.5 hours and let the meat cook until fork tender.

Remove the meat from the smoker, uncover, shred, and set aside.

In a large pot, heat the remaining oil and add the remaining onions, celery, and carrots, and cook until the onions are translucent.

Add the remaining quart of stock and bring to a boil and then add the potatoes.

Reduce the heat to a simmer and season with the thyme, salt, and pepper; cook until the potatoes are tender.

While the potatoes cook, make a corn starch slurry by mixing together the starch and water.

Once the potatoes are tender, add the shredded beef and the slurry; stir until well-thickened.

Taste, adjust seasonings, and serve. ENJOY!