Pasta Genovese CG Version

I always try a recipe as written the first time. Then I have fun and make it my own. One of the last recipes I posted was a recipe I found, Pasta alla Genovese. It was good, nothing wrong with it but it lacked a little something. Here is my version.
Ingredients
– 1 tbsp of olive oil
– 1 blade roast or cross rib roast of approximately 2 lbs or 0.8 kg
– 2 onion thinly sliced
– 1 onion soup mix package
– 1 tbsp of steak spice
– 1 tbsp of chilli powder
– 1 can diced tomatoes 16 oz or 540 ml(I used aylmer accent chilli, if you do, omit chilli powder)
– 2 tbsp of all purpose flour
– salt and pepper to taste
Directions
- Preheat oven to 250.
- In a stock pot heat oil.
- Brown meat on all sides.
- Salt and pepper to taste.
- Cover with onions, spreading this evenly.
- Add onion soup mix.
- In a separate bowl, mix flour and beef broth until smooth.
- Add broth, steak spice, canned tomatoes, and chilli powder if you are using.
- Cover and cook for six hours.
- Once cooked shred meat with forks.
Nutrition Per Serving
- Calories 260
- Fat 10.9 g
- Sugar 2.4 g
- Carbohydrates 9.6 g
- Protein 29.4 g
- Fibre 1.2 g
You can serve this over a pasta of your choice (or someone told me over rice is nice too), not calculated in nutritional facts. A nice green veggie or salad complete the plate. Now is your turn to have fun and make it your own. Let me know how you have changed it.