Rump Roast with Onion Gravy
Serves 4-6

1 beef rump roast (2-3 pounds)
2 tablespoons extra virgin olive oil
1 package dry onion soup mix
2 cans chicken stock
2 onions, sliced into half moons

Season roast well on all sides with salt and pepper. Heat oil in a Dutch oven over medium high heat, then sear roast on all sides until very golden brown, about 10 minutes total. Add remaining ingredients, cover, and bring to a boil. Transfer to a 300 degree oven and cook for 3-4 hours until meat is very tender and stock has reduced. Slice against the grain and serve with some tender onions and gravy over the top.