Season the beef with the garlic powder, onion powder, salt and pepper, to taste.
In a Dutch Oven or stockpot over medium heat, add 1 teaspoon olive oil. Sear the meat on all sides. Approximately 5-10 minutes. Remove meat and set aside. If needed, add the second teaspoon of olive oil. Add the onions, celery, and carrots. Brown them slightly about 5 minutes. Add the minced garlic and saute another minute.
To the pot add the beef broth. stir to get the browned pieces from the bottom of the pot to combine flavors, about 2 - 3 minutes. Turn heat off the pot.
To the slow cooker, add the Marsala wine, balsamic vinegar, Worcestershire sauce, Dijon mustard, thyme, and bay leaf. Stir together. Carefully add the seared beef and all the ingredients from the stock pot. Add the cranberries.
Cover with lid and cook on low for 8 hours or high for 4 hours. Meat should be tender and slice easily. Serve over mashed cauliflower, mashed potatoes, or egg noodles.