There are two classic methods for preparing a boneless beef rump roast: rack roasting and braising. Which method you choose is up to you; however, it is recommended that good quality or "prime" cuts of meat be roasted, while lesser quality meats should be braised. The roasting process is too harsh a method for lesser quality roasts and may result in a tough, dry piece of meat. Braising, on the other hand, allows the roast to slow cook in stock, ensuring tenderness and moisture. If the quality of the meat is not indicated on the package, ask your butcher.
Rest the rump roast on your kitchen counter for one to two hours to allow it to come to room temperature. If it was frozen, allow it to thaw overnight or from early morning.
Season the roast with salt, pepper, olive oil and garlic by rubbing these spices with a bit of force into all sides of the roast. If you wish to add other seasonings or spices such as oregano, rosemary, basil, mustard, cayenne, do so at this time.
Fit a wire rack into the bottom of a roasting pan so that it is elevated by at least ½ inch. The purpose of the rack is so that the meat does not boil and steam in its own juices. If you don't have a pan-fitted roasting rack, rearrange the racks inside of the oven to be separated by only one space (about 1 to 2 inches between the two racks) with the upper rack placed at the vertical centre. Place a backing tray on the lower of the two racks to act as the dripping pan.
Preheat the oven to 162 degrees C. Place the roast with the fat side up (which will be whitish in hue) in the centre of either the roasting pan rack or straight onto the upper oven rack.
Allow the roast to cook until it reaches an internal temperature of either 48.9 degrees C (rare) or 73.9 degrees C (well done). If you do not have a meat thermometer, base cooking times per pound of roast. A roast cooks at about 25 minutes per pound for a rare finish, so a 2.27kg. roast will take just a little over two hours. A roast should be cooked at about 30 to 35 minutes per pound for a medium finish, and around 40 minutes per pound for a well done finish.
Remove the roast from the oven and allow it to rest for 20 to 30 minutes. It will continue to rise in temperature and cook while it rests, so don't worry about it cooling off.
Drizzle about a tbsp or so of olive oil into a roasting pan or dutch oven and set it aside. Generously rub salt, pepper, garlic and any other spices you prefer on all sides. Place the roast into the pan and cook at 191 degrees Cor about 25 to 30 minutes, turning it on all sides until it is evenly browned. Meanwhile, bring a pot of beef stock to a boil on the stove.
Remove the roast and reduce the oven temperature to 148 degrees C. Pour or skim off the fat that collected in the pan and pour enough boiling stock in the pan to reach a depth of about an inch. Cap the lid or create one from foil and place the roast in the oven.
Slow cook the roast for three to four hours, depending on the size. Check every 30 minutes to add more beef stock as it evaporates.