Start by patting your beef chuck roast dry with paper towels, ensuring it’s free from moisture. Generously season both sides with salt and freshly ground black pepper.

In a large Dutch oven, heat about two tablespoons of olive oil over medium-high heat. Carefully add the seasoned roast and sear for 5-7 minutes on each side until a deep brown crust forms.

With the beef set aside, add chopped yellow onion to the pot and sauté for about 5 minutes until softened. Stir in minced garlic and continue cooking for an additional minute.

Pour in one cup of balsamic vinegar to deglaze the pot, scraping up the browned bits. Allow to simmer for about 2 minutes.

Stir in two cups of beef broth and half a cup of brown sugar, mixing well. Return the seared roast to the pot.

Sprinkle whole cranberries and fresh thyme around the roast. If using carrots, chop them and arrange in the pot as well.

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

Once cooking time is up, remove the pot from the oven and let the roast rest for about 10 minutes. Skim off any excess fat from the sauce and simmer to thicken if desired.

Slice or shred the beef and spoon the cranberry balsamic glaze over the top. Serve alongside creamy mashed potatoes or roasted vegetables.