Trim excess fat from the rump roast
Pat the roast dry with paper towels
Season generously with salt and pepper
Add garlic powder, onion powder, or other preferred spices
Optional: rub with oil or mustard to help seasoning stick
Preheat the oven to 275°F to 325°F
Sear the roast in a hot skillet until browned on all sides
Place the roast in a roasting pan or Dutch oven
Add onions, carrots, celery, or other vegetables if desired
Add beef broth, wine, or water to the pan if desired
Cover tightly with a lid or foil if slow roasting
Roast until the internal temperature reaches the desired doneness
Remove from the oven and let rest for 15 to 20 minutes
Slice thinly against the grain before serving