Start by patting the beef chuck roast dry with paper towels to remove excess moisture. Generously season all sides with salt and freshly ground black pepper.

In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Sear the seasoned roast for 4-5 minutes on each side until a rich brown crust forms.

Remove the beef and add one chopped yellow onion, sautéing over medium heat for 5-7 minutes until softened. Add 3 cloves of minced garlic and cook for another minute.

Pour in 1/4 cup balsamic vinegar, scraping up browned bits from the bottom. Let it simmer for 2 minutes.

Stir in 2 cups of beef broth and 2 tablespoons of brown sugar until the sugar dissolves. Return the roast, add 1 cup whole cranberries and a few sprigs of thyme.

Cover and braise in a preheated oven at 325°F for 3 to 3.5 hours until fork-tender.

Let the beef rest for 10 minutes, then skim excess fat from the sauce. Slice or shred the roast and serve drizzled with glaze.