Pot Roast Sauce for Pasta

A little different from the usual. I got a 4 pound rolled pot roast, not the blade kind, I forget the exact cut. I cooked it for seven hours in a crock pot in a cup of red wine, a large can of crushed tomatoes (they were very thick, which helped), a quatered yellow onion, a couple of garlic cloves, a little red pepper flake, dried basil and oregano. At the end of the cooking time the meat was falling apart, I shredded it with two forks and returned it to the sauce, which had stayed thick. If it thinned out you'd want to cook it down a little first. The final consistency was a thick meat sauce, perfect over pasta, much hartier that the typical ground beef kind. Good grated Parmesan, of course.