Suggestions for cooking a rump roast

Season, flour, brown sear on all sides in oil, place in covered cast iron dutch oven with veggies, liquid and stuff, cook on about 250 for a few hours or so. Add whatever to make gravy, if needed.
I believe in KISS.

Baw make you a lid gravy wit dat

I cook rump roasts all the time with gravy and don't find them dry. They make great tasting gravy and are perfect for poboys with leftovers.

I do what the Old Geauxt does pretty much. I season with onion and garlic powder and pepper and flour and brown on all sides in a little oil. (The beef bases can be salty, so I usually don't add salt at this point. If you want a gravy with a little more body, you can take the roast out after browning and add a little more flour which you should brown. If you want onions or other veggies in it, you can add those and cook them a bit if you like.

I warm about 1.5 to 2 cups water with a heaping tablespoon of tomato paste (it's not tomatoey) and some beef base. Better Than Bouillon works very well. I use Minor's low sodium. No cubes or canned soups. Heat that mixture in the microwave until all is dissolved. Put the roast back into the pot after you've scraped all the good fond. Pour the liquid mixture over the roast, put the lid on your pot and bake at no higher than 275 for at least 30 minutes per pound and more until the roast gets to your desired tender stage. If your lid doesn't fit tightly, put a layer of foil over the pot and then add the lid.

Works very well in a crock pot and you get a bit more gravy that way, I find.

Taste the gravy for seasoning needs when done and remove excess oil. I trim the fat lip off before I bake a roast. I want the meat browned, not the fat which is going to be pretty limp and yucky. It affects the weight of the roast, obviously, so it could cook faster and you might want to use a little less liquid. I usually use about a 1/2 cup of water per pound.

That sounds great especially if you're in a hurry. I've usually planned for a roast ahead of time, but if you were going to need several of them for something, that would also be an advantage. Could make a lot of them in short order.

Friend of mine likes to make a pork roast and beef roast in the same pot. Says the gravy is amazing. I haven't tried it, but I'm going to. Have you?

She's from Jennings and said they had it all the time growning up.

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Last one I did was in the pressure cooker. 1 hour, start to finish. Fork-tender

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Ditto this. Lady I rented a room from in college taught me this trick. Her pot roasts were amazing. Bought our pressure cooker for that very reason, but use it for many other things.

Also I recommend a Jaccard mechanical meat tenderizer (the 48 blade). It's an amazing tool.

In the oven, sear first, then cook it covered at around 250 F. Only way to mess up is to not cook it long enough.

What you said above but with the beef n pork

Ha ha, that is how I feel about it. It"s just for the rice and gravy!

Anyway it's still cooking, I wanted it to fall apart like a chuck roast but it is still firm. Wishful thinking on my part?

Stuffing the roast with garlic goes a long way. Lots of other good tips in this thread already.