For the braised beef :Coat the chuck roast with flour. Throw the excess flour away. In a large pan, melt the margarine and sear the roast. When the roast has been seared, add the garlic and onion. Cook for 2 minutes. Then add the beer and maple syrup. Reduce liquid by half.Pour the content of the pan into a slow cooker. Add the beef broth. Season with salt and pepper. Cook on low for 7 to 8 hours, or until the meat pulls away easily with a fork.Shred the meat using two forks. Transfer the meat into an airtight container. Keep the cooking juices in another airtight container.For the rigatoni:Cook the pasta following the instructions on the package. Drain.Thaw the frozen peas in a bowl of cold water.In a large pan, heat the olive oil. Brown the garlic and onion. Add the celery and bell pepper. Cook for 3 minutes. Add the mushrooms. Season with salt and pepper.In the pan, add the demi-glace sauce, cooking juices of the roast, rosemary, and soy sauce. Boil for 5 minutes. Add the meat. Season with salt and pepper.Carefully add the pasta and green peas to the pan.Place the pasta in a dish. Top with arugula and parmesan.

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For the braised beef: Beef chuck roast of 2 lbs 1/4 cup flour 2 tablespoon dairy-free margarine 2 cloves of garlic finely chopped 1 yellow onion chopped 1 1/4 cup strong ale (brown or dark) 3 tablespoon maple syrup 1 cup Irresistibles beef broth freshly ground salt and pepper For the rigatoni: 5 cups rigatoni (or your choice of short pasta) 1 cup frozen green peas 2 tablespoon olive oil 2 cloves of garlic finely chopped 1 yellow onion chopped 2 celery stalks chopped 6 baby bella mushrooms sliced 1 bell pepper chopped 1 cup store-bought demi-glace sauce 1 cup beef cooking juice 2 tablespoon soy sauce 1/2 teaspoon dried rosemary 1 2/3 cup braised beef freshly ground salt and pepper about 2 cups arugula dairy-free parmesan cheese (to taste)