1. Prep the beef

Pat the roast dry to help achieve a good sear. Season generously with salt and pepper.

2. Sear for flavor

Heat olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides, building a flavorful crust.

3. Sauté the aromatics

Remove the roast and add the chopped onion. Cook until softened and golden. Stir in the garlic and cook briefly until fragrant.

4. Deglaze the pot

Pour in the balsamic vinegar and scrape any browned bits from the bottom — these add essential flavor.

5. Build the braising liquid

Add the beef broth and brown sugar, stirring until dissolved. Place the roast back into the pot.

6. Add the finishing touches

Scatter cranberries, thyme sprigs, and carrots (if using) around the roast.

7. Low and slow cooking

Cover the pot and place it in a preheated 325°F (163°C) oven. Braise for 3 to 3.5 hours, or until fork-tender.

8. Rest and reduce

Remove the roast and let it rest for about 10 minutes. Skim excess fat from the cooking liquid. If the glaze needs thickening, simmer on the stovetop until glossy.

9. Serve and enjoy

Slice or shred the beef and spoon the cranberry balsamic glaze over the top for a beautiful finishing touch.