Begin by patting the beef chuck roast dry with paper towels and generously season all sides with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear each side of the roast for 3-5 minutes until a golden-brown crust forms.

Transfer the roast to a plate and add chopped yellow onion to the Dutch oven, sautéing for about 5 minutes until soft and translucent.

Stir in minced garlic and cook for 1 minute, then pour in balsamic vinegar, scraping up any browned bits from the bottom.

Add beef broth and brown sugar, stir well, and return the roast to the pot, ensuring it's nestled in the liquid.

Carefully add whole cranberries and fresh thyme around the beef, and optionally toss in chopped carrots for added sweetness.

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

Remove the roast from the oven and let it rest for 10 minutes covered with foil.

Skim excess fat from the cooking liquid and simmer on the stovetop if you desire a thicker sauce.

Slice or shred the beef as preferred and serve warm, drizzled with the cranberry balsamic glaze.