Rump roast cooks up tender and flavorful when braised slowly on the stovetop. This comfort-food favorite contains enough marbling for cooking over dry heat, but it is most tender when braised at a low temperature long enough to break down the tough cartilage and tendons. Sear the roast first, if you like, to add flavor and color to the meat.

Pat the roast dry with paper towels and season the surface with salt and pepper, or with a rub.

Pierce the meat with a knife and insert seasoning, herbs or spices into the pockets. Push in garlic slivers, onions, shallots or herbs, and rub them into the cavities.

Heat a thin layer of olive oil in a Dutch oven over medium-high heat. Brown the roast, fat side down, in the oil. Turn the roast to brown both sides.

Reduce the heat to medium-low and add enough beef stock or other flavorful liquid to come halfway up the side of the roast. Include acidic ingredients, such as tomatoes, red wine or beer, to help tenderize the meat. Add these to the beef stock or substitute one for all of the stock.

Cover the pot and simmer for 2 1/2 to 3 hours, or until the roast is tender. Add more liquid as needed.

Place the roast on a platter and set it aside.

In the pan, thicken the cooking liquid with a slurry of flour and water or cornstarch and water. Turn up the heat to medium-high and cook for three to five minutes, or until the gravy is thick and no raw flour taste remains. Serve the gravy over sliced roast.