Directions

1. Combine garlic powder, salt and pepper together in a bowl to create the rub for the roast. Rub seasoning into the rump roast, coating the meat thoroughly.
2. In a large stockpot over high heat, add 2 tablespoons olive oil. Once the oil is heated, add the roast to the pot and sear the meat on all sides.
3. Once the meat is seared, remove the roast to a plate and add the remaining olive oil to the stockpot.
4. In the same pot, add the onions and sauté for 2-3 minutes until soft.
5. Add the carrots and potatoes into the pot and place the rump roast on top.
6. In a medium bowl, mix together the Gravy Master® and water.
7. Pour the Gravy Master mixture into the pot, making sure the roast and vegetables are covered. If it’s not covered, just add more warm water. Bring this to a boil and then set to simmer and add the fresh herbs. A trick for the herbs is to tie them together with the stem of one of the parsley sprigs so they stay together. 
8. After the herbs are added allow to simmer for 90 minutes to 2 hours. Once the meat is tender and the potatoes are cooked, allow the roast to sit in the juice for 30 minutes.
9. Remove the roast, allow it to rest and strain the vegetables out into a separate bowl.
10. After the vegetables are strained, bring that liquid magic back to the stove in the same pot. Add 1 tablespoon of cornstarch to some water and then add it into the gravy, stirring constantly. If the gravy isn’t thick enough, repeat the process with a second tablespoon of cornstarch. The gravy should thicken. Remove from heat.
11. Carve the roast, serve with the cooked vegetables and top with the gravy.