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Massage all sides of the roast with olive oil, and dust with sea salt and ground black pepper.
Rough chop 2 large onions and place them in the bottom of the crock pot.
Place the browned roast directly on top of the bed of onions, adding no liquid.
Place the glass lid on the crock pot, and turn to high for about 1½ – 2 hours.
Reduce heat to low and cook for an additional 4 – 5 hours depending on size of the roast.
Do not take the lid off of the crock pot or attempt to turn the roast.
Watch for the meat to pull away exposing the bone.
Let the meat rest for about 10 minutes.
When slicing, be sure to cut across the grain.