Silverside needs slow cooking, a 2.8 kg piece will almost benefit from being cooked like brisket (pretty much all day!).
If it were me, I'd cook it 30 mins @ ~ 200, then most of the day covered in foil @ ~140, then last 45 mins uncovered @ 180.
Different people will cook it very differently, but I only like silverside if it is pretty much pot roasted.
