Directions

1. Rub the rump roast with olive oil, season with the peppercorns and the salt, the peppercorns must be crushed or ground.
2. In a fry pan on medum high heat add 3 tablespoons olive oil, let it heat for about 2 minutes, sear the roast on all side until dark brown
3. Place the roast in a roasting pan, chop the onion, and add to the roasting pan along with 1 cup of water.
4. Bake at 275 for 40 minutes per pound for a medium rear roast, for a well done roast, do the given cooking instructions, after suggested cooking time turn oven up to 350 and cook for one more hour.
5. Let rest for 10 to 20 minutes, all done tell us how it came out.