Pot Roast Ragu Bake

"1 roast, whichever cut you prefer (cubed) 1 onion diced 3tbsp flour 1 tsp salt 1/2 tsp black pepper 3tbsp cooking oil mix flour, salt, and pepper in mixing bowl. toss cubed roast in mixture warm cooking oil in nonstick pan, and sear cubed roast until light brown, add onions, and cook about 5 min. more on medium heat. In your crockpot: 1 carton beef broth 1 can tomato paste 2 tbsp minced garlic 1 block of cream cheese (cubed) Stir these ingredients together, then add beef and onion mixture into crockpot for 6 hours, stiring occasionally to make sure cream cheese is submerged and melting. 6 hours later...... boil 1 lb of maccaroni elbow noodles (or whatever kind of noodles you happen to have on hand) until just al dente, drain and set aside. Combine yummy pot roast and tomato ragu mixture with the al dente noodles in a deep casserole dish (mine was 9x13 but pretty deep, and stir in a pound of shredded fresh mozarella. bake in 350 degree oven for 30 min. of course we sprinkled parmasean to serve!..."