Preheat the oven to 325°F (165°C). Pat the roast dry.

Combine the sea salt, garlic powder, onion powder, paprika and black pepper. Season the roast all over.

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 2–3 minutes per side until deeply browned. Transfer to a plate.

Reduce the heat to medium. Add the onion and shallot and cook for 2–3 minutes.

Add the cherry tomatoes and baby Roma tomatoes. Cook for about 5 minutes, stirring occasionally, until they begin to soften.

Pour in the water and scrape the bottom of the pot well to release all of the browned bits.

Return the beef to the Dutch oven and nestle it into the tomatoes. Cover and bake for approximately 2½–3 hours.

Begin checking the beef around 2½ hours. It is ready when a fork slides in easily and the meat pulls apart without much resistance.

Transfer the beef to a plate and rest while you finish the sauce.

Place the Dutch oven over medium heat. Add the oregano, sea salt and black pepper. Simmer uncovered for 10 minutes, stirring occasionally.

Bring a large pot of well-salted water to a boil and cook the pappardelle until al dente. Reserve about 1 cup of pasta water before draining.

Add the pappardelle directly to the tomato sauce and toss well. Add a little pasta water only if needed.

Fold the shredded beef through the pasta.

Serve with freshly grated Parmesan and fresh basil.