Coat roast in flour and set aside.
Heat a little oil in a hot skillet and sear beef. Remove to a paper-towel lined plate.
Add beef to a slow-cooker.
Add in the carrots, onions, beer, broth, thyme, paprika, soup mix, salt, pepper and cream of mushroom soup.
Cover and cook on LOW for 6 to 8 hours.
Remove the thyme stems. Using two forks, shred the beef in the crock pot.
Preheat oven to 425℉.
Pour about 1/2 cup salt in a small bowl, set aside.
Using a fork, prick the potatoes a few times.
Place the potatoes in a large bowl. Add a little oil and then rub to coat the potatoes.
Coat the potatoes with salt. Place on a large baking sheet and bake for 45 minutes to 1 hours, or until tender.
When the potatoes are cooked. Carefully rub the salt off. Cut potatoes and add some butter. Spoon stew into the potato and top with sour cream, if desired.