1. Remove the rump roast from the refrigerator at least one hour before you intend to begin cooking it. You want the meat to be as near to room temperature as possible before cooking it.
2. Preheat your oven to 450°F 15 minutes before you want to place the roast in the oven, then prepare your roasting vegetables by cutting them up, seasoning them with salt and pepper, and combining them in a large mixing bowl. Add some olive oil and whisk them together with a spoon or your hands, if you prefer.
3. Take the roast out of the package. To avoid any unnecessary mess from the fluids, I recommend doing this over the sink.
4. You can use paper towels to pat the rump roast dry and season generously with salt and pepper.
5. Place the fatty side of the roast on a roasting pan large enough to handle the beef and vegetables.
6. Insert a meat thermometer into the end of the roast, directly in the middle, and add the vegetables to the pan.
7. Place fresh rosemary sprigs on and around the meat. To brown the meat, place the roasting pan on a lower shelf in the oven and roast at 450°F for 20 minutes.
8. Reduce the heat to 300°F and continue to simmer until the meat is cooked to your liking and the vegetables are tender.
9. Transfer the meat to a cutting board and return the vegetables to the oven if the meat is done but still the vegetables are not. While the roast rests for 5 to 10 minutes, loosely cover it with aluminum foil.
10. Thinly slice the beef and serve with a plateful of roasted vegetables once the meat has rested and the vegetables are ready.

Watch this video recipe on how to cook a rump roast in the oven with vegetables.