in a small bowl mix together the oil, salt, pepper, onion, and garlic until well combined.
Rub the spice mixture evenly all over the roast then wrap tightly in foil and refrigerate for about 24 hours.
Take the roast out of the refrigerator and set aside.
Preheat the oven to 300°F.
Heat a large cast-iron skillet over medium-high heat.
When the skillet is very hot lay the roast, fat-side up, in the pan and cook until well browned on the bottom, about 2 minutes.
Turn the roast and brown the same way on all sides, about 2 minutes per side.
Return the roast fat-side up in the skillet then place the skillet in the preheated oven and cook the roast until the roast reaches an internal temperature of about 135°F, between 50 and 70 minutes.
Take the roast out of the oven and let sit to cool for about 20 minutes.
Put the roast in an air tight container and refrigerate for at least 6 more hours.
Take the roast out of the refrigerator then use a sharp knife to slice very thin.
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