Pat dry the beef roast using paper towels, then generously season it with salt and pepper.

Heat olive oil in a Dutch oven over medium-high heat. Sear the seasoned beef on all sides until golden brown, about 4-5 minutes per side.

Remove the roast from the pot once browned and set it aside. Sauté the chopped onion in the same pot over medium heat until softened, about 3-4 minutes.

Stir in garlic and cook for about 1 minute until fragrant.

Deglaze the pot by adding balsamic vinegar, scraping up the browned bits from the bottom.

Stir in beef broth and brown sugar, mixing well. Return the roast to the pot.

Add cranberries and fresh thyme sprigs around the roast, along with halved carrots if using.

Cover the pot and transfer it to a preheated oven at 325°F (163°C). Let it braise for 3 to 3.5 hours.

Remove the roast from the oven and allow it to rest for 10 minutes.

Skim fat from the sauce if necessary. Simmer to thicken if desired.

Slice or shred the beef and serve with a spoonful of the cranberry balsamic glaze.