Preparation

• Combine the balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt and olive oil in a large, re-sealable food storage bag.
• Pierce the roast all over with a knife and place it in the bag. Close the bag and massage the roast with the marinade. Refrigerate overnight, turning the bag occasionally.
• Preheat oven to 250-275F degrees.
• Remove the roast from the marinade and wipe it with a paper towel to remove excess marinade.
• Heat the vegetable oil in a large cast iron pan over medium-high heat. Place beef in hot pan and sear until deep golden brown on all sides.
• Add the marinade to the pan along with ½ cup beef broth and mix to combine. Add the cranberries and thyme and transfer the pan into the oven.
• Cook covered on low for about 2.5 hours. Check to see if you need to add beef broth and continue roasting until tender, which may take up to 4 hours.
• Remove from the oven and let rest for 15 minutes before carving and serving with the pan sauce.