Directions:
Sear the Beef: Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side. Remove the beef and set aside.
Cook the Aromatics: In the same pan, add the sliced onion and cook until softened, about 5 minutes. Stir in the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes (if using). Cook for another minute until fragrant.
Prepare the Braising Liquid: Pour in the beef broth, balsamic vinegar, cranberry sauce (if using), soy sauce, maple syrup, and Worcestershire sauce. Stir everything to combine.
Add Vegetables and Beef: Return the seared beef to the pan and add the cranberries and sliced carrots. Make sure the beef is partially submerged in the braising liquid.
Braise the Beef: Preheat the oven to 275°F (140°C). Cover the pan with a lid and transfer to the oven. Braise for 3-4 hours, or until the beef is fork-tender. Alternatively, simmer on the stovetop for 3-4 hours or cook in a slow cooker on LOW for 8-10 hours or HIGH for 4-6 hours.
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