Preheat oven to 325°F (163°C).

Season the roast on all sides with salt and pepper.

Heat oil in a heavy Dutch oven over medium-high. Sear the roast for 3 to 4 minutes per side until deep brown. Set the meat aside on a plate.

Reduce heat to medium. Add onion and a pinch of salt, sauté for 3 minutes. Stir in garlic for 30 seconds.

Whisk in broth, cranberry sauce, cranberries, balsamic vinegar, and Dijon mustard. Bring just to a simmer and scrape up any browned bits.

Nestle the roast back in. Tuck in rosemary and bay leaves. If using carrots and potatoes, add them around the meat.

Cover and bake for 3 to 3.5 hours, checking around the 2.5-hour mark. The roast is ready when it’s fork-tender and shreds easily. Ideal internal temp for shredding is around 200°F (93°C).

Transfer the roast to a board and rest for 10 minutes. Skim excess fat from the pot. If desired, strengthen the sauce by simmering uncovered for 5 minutes or stirring in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmering for 1 to 2 minutes.

Shred or slice the beef and return it to the sauce. Taste and adjust with salt, pepper, or a splash more balsamic for brightness.

For Slow Cooker: Sear the roast in a skillet, then add everything to the slow cooker. Cook on Low for 8 to 9 hours or High for 5 to 6 hours, until tender.

For Pressure Cooker: Sear on sauté, add remaining ingredients, then pressure cook on High for 60 minutes. Natural release for 15 minutes, then quick release. Rest, shred, and thicken sauce if desired.