Start by patting the beef chuck roast dry with paper towels, ensuring it’s moisture-free for a good sear. Generously season all sides with salt and black pepper.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the seasoned roast for about 5–7 minutes on each side until browned.

With the beef removed, add chopped yellow onion to the hot pot and sauté for about 3–4 minutes until soft. Scrape up any browned bits.

Stir in minced garlic and cook for an additional minute until fragrant. Pour in ½ cup of balsamic vinegar to deglaze.

Stir in 2 cups of beef broth and ¼ cup of brown sugar. Return the seared beef roast to the pot, ensuring it's surrounded by the liquid.

Add 2 cups of whole cranberries, 1 teaspoon of fresh thyme, and any optional carrots. Scatter them around the roast.

Cover the Dutch oven and transfer it to a preheated oven set at 325°F (163°C). Braise the roast for about 3 to 3.5 hours until fork-tender.

Remove the beef from the oven and let it rest for about 10 minutes. Skim off excess fat from the glaze.

Slice or shred the tender beef roast and serve atop creamy mashed potatoes or with roasted vegetables. Drizzle with the cranberry balsamic glaze.