Heat olive oil in a skillet over medium-high heat. Add roast to the skillet and sear until browned on all sides (about 2-3 minutes on each side). Place roast in a slow cooker sprayed with nonstick cooking spray.

In a small bowl, whisk together minced onion, garlic, Italian dressing mix, au jus mix, pepper and tomato juice; pour over roast.

Cover and cook on low for 8-10 hours. Shred roast and mix in with sauce in the slow cooker before serving.

Serve with MFF Parmesan Risotto, if desired (log separately).