Preheat the oven to 325°F
Pat the rump roast dry
Season all sides with salt, pepper, and any desired spices
Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat
Sear the roast on all sides until browned
Remove the roast from the pan
Add onions, garlic, carrots, or celery if desired
Return the roast to the pan
Add beef broth, wine, or water to the pan
Cover the pan with a lid or foil
Roast in the oven until tender and cooked to desired doneness
Check internal temperature with a meat thermometer
Remove from the oven and let rest for 15 to 20 minutes
Slice thinly against the grain
Serve with pan juices or gravy