• Dry the rump roast using a pat dry method with clean kitchen cloths (towels).
• Cover the rump generously with the Smell and Taste meat rub. Top, sides and all around. If you need more mix, simply add the rub into the oil. Let it stand for an hour and half way through, preheat the oven to 160°C.
• Place the tray on the middle rack in the preheated oven and roast for 1 hour 20 to 30 minutes approximately or until the internal temperature reaches 65 °C for medium and 70 °C for medium to well done.Please check the roast before you think it's done and pull it out on the desired temperature realizing that it will continue cooking another 3 to 4 °C while it's resting in those 15 to 20 minutes.
• Cover the roast with foil as in "tent like fashion" and let it rest 15 to 20 minutes before slicing into it. My suggestion is 20 minutes.

Red Wine Sauce

• Melt the butter in a non stick pan and cook the garlic making sure it doesn't burn!
• Add the wine, tomato paste and rosemary and mix.
• Add the a dash of water, seasoning, orange zest and let it simmer on medium high for about 2 minutes.
• Drain through a sift/colander/strainer and discard the bits.