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.
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