Begin by patting your boneless beef chuck roast dry with paper towels to enhance the searing process.

Generously season the beef with sea salt and freshly ground black pepper on all sides.

In a large Dutch oven, heat olive oil over medium-high heat until shimmering.

Carefully place the seasoned beef in the pot and sear it for 4-6 minutes on each side until it develops a rich, golden-brown crust.

Reduce the heat to medium and add onion, carrots, and celery to the pot. Sauté the mixture for 8-10 minutes.

Add minced garlic cloves to the pot and stir for about 1 minute until fragrant, then incorporate tomato paste.

Pour in 1 cup of beef broth, scraping up the fond from the bottom of the pot.

Stir in the remaining beef broth, balsamic vinegar, Worcestershire sauce, and Dijon mustard.

Add rosemary, thyme, and bay leaves to the pot. Return the seared beef to the Dutch oven.

Preheat your oven to 325°F (160°C). Cover the pot tightly with a lid.

Let the roast braise in the oven for 3-4 hours, checking for tenderness.

Once done, transfer the beef to a cutting board and tent it loosely with foil for 15-20 minutes.

Using a fine-mesh sieve, carefully strain the braising liquid into a large bowl.

Return the strained liquid to the stove and simmer it for 10-15 minutes until it reduces and thickens.

In a medium saucepan, combine cranberries, balsamic vinegar, brown sugar, orange zest, and juice. Simmer the mixture for 8-12 minutes.

Mix the prepared cranberry sauce with the reduced braising liquid.

Using two forks, shred the beef into large chunks or slice it against the grain.

Return the shredded or sliced beef to the pot with the glaze.

Serve with creamy mashed potatoes or alongside roasted root vegetables.