Remove the roast from the oven. Using the tip of a knife, insert the cloves of garlic all over the rump roast.
Season generously with salt, pepper, and garlic powder. You can also use any of your favorite dried herbs and spices. Let sit at room temperature for one hour before cooking. (This helps it cook more evenly).
Preheat the oven to 225 degrees. Meanwhile, over high heat, add olive oil to a cast iron pan or dutch oven. When the oil is very hot, sear the rump roast on all sides until it’s brown.
Cook the roast at 225 degrees for 2 to 2.5 hours or until a meat thermometer reads 140°F to 150°F. Remove from oven and let it rest for 30 minutes before cutting.
Meanwhile, make the gravy. Using the pan drippings from the roast, melt butter over medium heat and stir into the fat drippings.
When the butter is melted, whisk in the flour. Stir to combine.
Add the beef broth and continue to stir until the gravy is thickened. Add salt and pepper to taste.
Thinly slice the beef roast against the grain. Pour the gravy over the rump roast.
Serve with your favorite sides. Happy eating!