Begin by seasoning the beef chuck roast generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast in the hot oil for about 3-4 minutes on each side. Once browned, remove the roast and set it aside.

In the same Dutch oven, add diced yellow onion, carrots, and celery, sautéing for 8-10 minutes until they soften. Then, add minced garlic and tomato paste, stirring to combine. Cook for an additional 2-3 minutes.

Pour in your non-alcoholic red wine substitute, scraping up any browned bits. Let this simmer for about 5 minutes. Stir in beef broth, Worcestershire sauce, fresh rosemary, thyme, and bay leaves. Bring to a gentle simmer.

Carefully return the beef roast to the pot, ensuring it’s mostly submerged. Cover with the lid and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours until tender.

Once the beef is tender, remove it from the oven and let it rest on a cutting board for at least 15 minutes. Meanwhile, create the cranberry balsamic glaze in a saucepan by combining cranberries, balsamic vinegar, granulated sugar, water or orange juice, and spices. Simmer until cranberries burst.

Discard bay leaves from the braising liquid. Adjust consistency by simmering if needed. Slice or shred the beef and drizzle with the glaze. Serve warm.