Add salt, pepper, garlic powder, and onion powder to a bowl. Stir to combine.
Mix 2 tablespoons of olive oil with the seasonings to make a paste.
Coat your rump roast with the paste and sit for 20-30 minutes.
Add olive oil to a large, oven-safe skillet over medium-high heat.
Once hot, Add your roast to the skillet to sear - approximately 2-4 minutes on each side.
Add broth, wine, Worcestershire sauce, onions, and rosemary to the skillet when you have a nice crust on each side of your roast.
Cover with a lid and bake at 350 for 45 minutes. Remove from the oven and let it rest for 5-10 minutes.
Slice, serve, and enjoy :)
Video
Notes
To ensure your roast is cooked to the desired level of doneness, use a meat thermometer to monitor the internal temperature. For medium-rare, aim for an internal temperature of around 135-145F, 145F-155F if you like your meat medium, and 160F-170F if you like it well done. You may need to adjust your cooking times depending on the size of your roast.
Once the roast is done cooking, allow it to rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, producing a more tender and flavorful roast.
When it's time to carve the roast, slice it against the grain for maximum tenderness and pour any juices from the roasting pan over the sliced rump roast for extra flavor and moisture.