This fork-tender beef roast with cranberry balsamic glaze is rich, cozy, and perfect for a holiday dinner or comforting fall meal.

3 to 4 pounds beef chuck roast

1½ teaspoons salt

1 teaspoon black pepper

2 tablespoons olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

2 cups beef broth

½ cup balsamic vinegar

3 tablespoons brown sugar

1½ cups whole cranberries (fresh or frozen)

4 to 5 sprigs fresh thyme

4 carrots, peeled and halved (optional)

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Preheat oven to 325°F (163°C).

Pat beef roast dry and season all sides with salt and pepper.

Heat olive oil in a Dutch oven over medium-high. Sear the roast on all sides until browned. Remove and set aside.

Add chopped onion to the pot and sauté until softened.

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

Deglaze the pot with balsamic vinegar, scraping up browned bits.

Stir in beef broth and brown sugar.

Return the roast to the pot and surround with cranberries, thyme, and optional carrots.

Cover and braise in the oven for 3 to 3.5 hours, until beef is fork-tender.

Remove roast and let rest 10 minutes.

Skim fat from the pot. Simmer sauce on the stove to thicken, if needed.

Slice or shred beef and serve with the cranberry-balsamic glaze spooned over the top.

For a thicker glaze, simmer the sauce or add a cornstarch slurry.

Can be made a day in advance — flavors deepen overnight.

Frozen cranberries work just as well as fresh.

Serve with mashed potatoes, roasted vegetables, or crusty bread.