Braised Chuck Roast Rigatoni Bake

1: Trim and sear the chuck roast in its own fat and oil for about 20 minutes until browned.

2: Add the diced onion and minced garlic, then deglaze the pan.

3: Stir in the wild rosemary marinara and use the entire container of bone broth to clean the jars.

4: Nestle the roast back in the pot, cover it, and bake at 400°F for 2.5-3 hours until fork-tender.

5: Skim the fat, shred the beef, and mix it back into the sauce.

6: Mix the sauce with the box of protein rigatoni.

7: Layer the mixture in a casserole dish with mozzarella cheese in the middle and on top.

8: Bake at 400°F for 20 minutes until golden.

9: Save half of the sauce to freeze for another time.