Take the rump roast out of the refrigerator. Let it sit for 15 minutes. This helps it cook evenly. Pat the meat dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.

Place a large Dutch oven on medium heat. Add olive oil and let it warm up. When the oil becomes hot, it is ready. This step helps create a nice brown crust on the roast.

Carefully place the seasoned roast into the hot pot. Sear it for about four minutes on each side. The outside should turn golden brown. This step locks in flavor and makes the roast taste richer.

Remove the roast briefly and place sliced onions, carrots, and potatoes into the pot. Stir them gently. The vegetables will soak up the delicious flavor left from the meat.

Add minced garlic, thyme, and rosemary to the vegetables. Stir everything together for about one minute. The aroma will become strong and delicious. This is where the flavor of the dish really begins.

Place the seared roast back on top of the vegetables. Make sure it sits in the center of the pot. The vegetables will act like a bed for the meat.

Add beef broth and Worcestershire sauce into the pot. The liquid should reach halfway up the roast. This helps the meat stay moist during cooking.

Cover the Dutch oven with its lid. Place it in a preheated oven at 325°F (163°C). Let the roast cook slowly for about three hours. Slow cooking makes the meat tender.

After three hours, check the roast using a fork. It should pull apart easily. If it still feels firm, cook for another 20 minutes.

Remove the roast and vegetables from the pot. Melt butter in the broth. Add cornstarch mixed with water. Stir slowly until the gravy thickens and becomes smooth.

Slice the roast against the grain. Place meat and vegetables on a large serving plate. Pour warm gravy over everything before serving.