Preheat your oven to 325°F (163°C).

In a medium saucepan, combine fresh or frozen cranberries, beef broth, sugar, balsamic vinegar, soy sauce, Dijon mustard, and minced garlic. Bring to a boil, then reduce heat and simmer for 10-15 minutes until thickened.

Pat the beef roast dry and rub with olive oil, then season with salt, black pepper, dried thyme, and rosemary.

Place the seasoned beef in a roasting pan and pour half of the cranberry sauce over it. Reserve the rest for basting.

Cover with aluminum foil and roast for 2 to 2.5 hours. Check internal temperature aiming for 135°F for medium-rare.

Thirty minutes before the roast is done, remove foil and baste with remaining cranberry sauce.

Once done, let the roast rest for at least 15 minutes before slicing.

Slice the roast against the grain and serve with reserved cranberry sauce and garnish.