Choose a well-marbled rump roast
Trim excess fat, leaving a thin layer
Season generously with salt and pepper
Let the roast sit at room temperature for 30 to 60 minutes
Sear the roast in a hot skillet or Dutch oven on all sides
Add aromatics such as onion, garlic, and herbs if desired
Place the roast in a covered roasting pan or Dutch oven
Add a small amount of beef broth, wine, or water
Cook low and slow at 275°F to 325°F
Roast until the internal temperature reaches 135°F to 145°F for medium-rare to medium
Avoid overcooking
Remove the roast from the oven and cover loosely with foil
Let it rest for 15 to 20 minutes
Slice thinly against the grain
Serve with pan juices or gravy