Heat olive oil in a large pot over medium-high heat.

Sear the beef until browned on all sides.

Add chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5 minutes until they begin to soften.

Place the beef back into the pot and pour in the beef broth, ensuring the meat is submerged.

Sprinkle in dried thyme, salt, and pepper.

Bring the mixture to a boil, then reduce the heat and cover. Simmer for about 1 hour until the beef is tender.

While the beef cooks, toast your slices of crusty bread in a toaster or oven until golden brown.

Once the beef is cooked, shred it using two forks.

Assemble the Pot Toast by placing shredded meat generously on the toasted bread.

Garnish with fresh parsley and serve immediately.