1Spread the salt and pepper over beef rump roast. Brown the roast on canola oil in the roast pan. When brown, take it out the roast pan and put it aside.
2Sautee the onions until brown. Then add the tomatoes. Let it boil then add red wine and beef stock. Then add the sprigs of thyme and rosemary. Let it boil for 15 minutes.
3Then add back the rump roast to the boiling mixture. Then add potatoes, celery and carrots. Let it boil for 15 minutes.
4After the boil, transfer the roast pan in the oven and let it bake for 3 hours or until tender. Transfer the roast into a nice serving big plate together with the carrots and potatoes. Leave the rest inside the roast pan. Discard all the other ingredients and just get the sauce from the rump roast. Make a gravy out of the beef rump roast. Serve it together with the plate of beef rump roast.