Maple-Cider-Glazed Pot Roast

Apple cider, real maple syrup and sweet onions come together for the ultimate fall feast. The light, sweet flavors provide the perfect counterpoint to the hearty beef roast.

2 tablespoons butter
1 large sweet onion, chopped
1 rib celery, chopped
1 large carrot, chopped
1 (3-lb.) boneless beef chuck roast, patted dry
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1/2 cup apple cider
1/4 cup plus 3 tablespoons pure maple syrup, divided
1/4 cup lower-sodium beef broth
1 tablespoon plus 1/4 teaspoon dried sage, divided

1. Heat oven to 325ºF. Melt butter in large Dutch oven over medium heat. Add onion, celery and carrot; cook 3 to 5 minutes or until softened, stirring occasionally. Remove.

2. Sprinkle beef with salt and pepper. Add oil to Dutch oven, heat over medium-high heat until hot. Brown beef 5 to 6 minutes, turning to brown all sides. Meanwhile, combine cider, 1/4 cup of the maple syrup, broth and 1 tablespoon of the sage in small bowl. Spoon onion mixture around beef; pour cider mixture over and around beef. Place round of parchment paper directly on beef and onions. Cover; bring to a boil.

3. Bake 2 1/2 to 3 hours or until beef is tender. Remove beef; cover loosely with foil. Let stand 10 minutes before slicing. Meanwhile, strain cooking liquid; reserve liquid and vegetable mixture. Skim off and discard any fat that rises to the top of the cooking liquid. Return cooking liquid to Dutch oven; boil over high heat 3 to 5 minutes or until slightly thickened, stirring occasionally. Serve beef with vegetables and pan juices.

4. Combine remaining 3 tablespoons maple syrup and 1/4 teaspoon sage in small saucepan. Bring to a boil over medium-high heat; boil 30 to 60 seconds or until slightly thickened. Spoon over sliced beef.

6 servings

PER SERVING: 380 calories, 20.5 g total fat (8.5 g saturated fat), 26 g protein, 21.5 g carbohydrate, 100 mg cholesterol, 320 mg sodium, 1 g fiber


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