Shown with pan-roasted red potatoes, sauteed mushrooms, anaheim pepper slice.

This is a great labor-saver, because it starts with frozen meat already on hand, and no need to thaw ahead of time.
Take frozen 3-4 lb. rump roast, wrap and seal in heavy duty foil, place in shallow baking dish.
(It's a good idea to do this in double layers, to prevent loss of broth during the following steps.)

Place in 400 oven for 1 1/4 to 1 3/4 hours (1 1/4 hrs for rare roast).
Reduce temp to 350. Remove roast from oven.
Open foil, pour in precombined mixture of 1 cup red or white wine, 3 minced garlic cloves, 1 tsp mustard powder,
1 tsp salt, 1/2 tsp dried thyme, 1/2 tsp chili powder. Sometimes I add a minced habanero pepper for extra flavor and kick.
Reseal foil, roast another hour. Open foil last 15 minutes to brown. Remove and allow to rest in juice.

For mushrooms, saute in butter. Take some of broth from beef, add to mushrooms and cook, reducing liquid.

I usually like to put some carrots in the broth with the beef, at the beginning of the 2nd roasting period.
Today I didn't have any, but instead put in 2 whole Anaheim peppers.
Was a very nice substitute, but would have been too much 'zing' if already going the habanero route.

The leftover roast, chilled and sliced, makes GREAT sandwiches.