For the Roast:

• 4–5 lb beef chuck roast or bottom round roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary, crushed
• 1 tsp dried thyme

For the Cranberry Balsamic Glaze:

• 1 cup fresh cranberries (or 3/4 cup dried cranberries)
• 1/2 cup balsamic vinegar
• 1/3 cup brown sugar, packed
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp Dijon mustard
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup beef broth or red wine
• 2 tbsp butter
• Salt and pepper to taste

For the Vegetables (Optional but Amazing):

• 2 lbs baby potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 2 large onions, quartered
• 2 tbsp olive oil
• Salt and pepper

For Garnish:

• Fresh rosemary sprigs
• Extra fresh cranberries
• Chopped fresh parsley