Sear roast in oil until deeply browned on all sides.
Whisk all sauce ingredients together.
Place roast in slow cooker. Pour sauce over it.
Cover and cook on LOW for 7-8 hours until fork-tender.
Cook tagliatelle according to package. Drain, reserving ½ cup pasta water.
Toss pasta with 1 cup of the strained slow cooker juices and pasta water until glossy.
Plate the tagliatelle, top with the whole roast, and drizzle with extra sauce!
For maximum flavor, let the roast rest for 15 mins before slicing or shredding it over the pasta!
