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Place stock, tomato paste, onion, garlic, thyme and bay leaves in a 6.5L slow cooker.
Season beef all over. Heat oil in a large frying pan over high heat. Cook the beef for 3-4 minutes each side or until golden brown. Place in the slow cooker. Add potatoes, carrot and celery. Cover and cook on High for 5 ½ hours (or Low for 9 hours).
Place cornflour in a small bowl. Add 2 tbsp of the liquid from the slow cooker and stir until well combined.
Place 3 cups of the liquid from the slow cooker in a small saucepan over medium heat. Add cornflour mixture and butter, and cook, stirring, for 3-4 minutes or until mixture thickens and bubbles. Add to the slow cooker and stir gently to combine. Use 2 forks to gently pull the soft beef roast apart. Serve sprinkled with extra thyme.