In a roasting pan or crock pot, combine wine and beef broth. Stir in spices and sugar.
Place the beef roast in the pan and baste with liquid.
Add onion, garlic, and carrot to the pot. Place chopped parsley on top of the roast.
Slow roast in a crock pot for 4 hours, basting the roast often with its own liquids, or alternately, bake the roast in the oven at 350 for 45-60 minutes, basting with liquid after ¾ of the cooking time has passed.
Remove roast from oven or crock pot and let rest for 10 min before covering with tin foil to keep warm.
To prepare the chutney, place cranberries, thyme springs, onion and garlic in the bottom of a shallow oven safe pan.
Drizzle with honey and olive oil and bake for 25-30 min at 350°F.
Remove pan from oven and transfer contents to a frying pan. Add Dijon or stone ground mustard, Chukar® Sour Cherry Preserves, balsamic vinegar, ginger, salt and pepper to the frying pan.
Stir well and let the mixture heat on medium until balsamic vinegar starts to caramelize and the chutney takes on a thick texture (about 8-10 min). More honey may be added to yield a sweeter chutney.