1. Sprinkle roast evenly with 1 tsp. salt. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.
2. Combine minced garlic, remaining 1 tsp. salt, and next 8 ingredients in a 6-qt. slow cooker; gently add roast.
3. Cook, covered, on HIGH 6 hours or until roast is very tender. Remove roast from slow cooker, and shred using 2 forks. Skim off any fat from tomato sauce, if desired, and return shredded meat to sauce. Serve over hot cooked spaghetti, if desired.
Note: Freeze spaghetti sauce in airtight containers for up to 6 weeks, if desired.