Pat roast dry with a paper towel. Season with salt and pepper.
Heat oil in large heavy bottom pot that has a lid over medium-high heat. When oil is hot, brown the roast on all sides. Remove meat and set aside.
Drain off all but 1 Tablespoon of the fat. Deglaze pan with chicken stock or apple cider. Place sliced onion over the bottom of the pot. Place beef on top of the onion. Pour jar of Maple Bourbon Braising Sauce over meat. Cover pot with the lid and roast in preheated oven for 2-2 1/2 hours, or until the meat is tender. Spoon sauce over meat several times while roasting.