1. Season beef roast on all sides with salt and pepper. For best results, season 1-24 hours ahead and refrigerate uncovered.

2. Remove roast from refrigerator 1 hour before cooking. Pat completely dry with paper towels.

3. Preheat oven to 325°F. Position rack in lower third.

4. Heat vegetable oil in Dutch oven over medium-high heat until shimmering. Add beef and sear without moving for 4-5 minutes until deep golden crust forms. Turn and sear all sides, about 4-5 minutes per side. Transfer to plate.

5. Reduce heat to medium. Add onions, carrots, and celery. Cook 5-7 minutes until softened. Add smashed garlic, thyme sprigs, and bay leaves. Cook 1 minute until fragrant.

6. Pour in beef broth and water, scraping bottom to release browned bits. Return seared beef to pot, nestling among vegetables. Liquid should come halfway up the meat.

7. Bring to simmer, cover with tight-fitting lid, and transfer to oven. Braise 3-4 hours, turning roast every 60-90 minutes, until fork-tender.

8. While beef braises, make cranberry glaze: Combine cranberries, balsamic vinegar, honey, Dijon mustard, minced garlic, thyme, pepper, and salt in saucepan. Bring to boil, reduce to simmer, cook 15-20 minutes until cranberries burst and mixture thickens. Puree with immersion blender until smooth. Strain if desired.

9. Remove beef from oven and transfer to cutting board. Tent with foil and rest 15-20 minutes.

10. Strain braising liquid through fine-mesh sieve, discard solids. Skim fat or use fat separator. Return liquid to pot and simmer over medium-high heat 10-15 minutes to reduce by half.

11. Slice beef against the grain into ½-inch slices. Arrange on platter, drizzle with reduced braising liquid, top with cranberry balsamic glaze. Serve immediately.