Preheat the oven to 150℃.

Bring the pot to a high temperature with olive oil. Add a small amount of salt to the beef. Sear the beef rump for a couple minutes on each side, so that it gets some colour on the outside. You do not want to cook it fully here.

Remove the beef and set it aside. Use a small amount of the beef stock to deglaze, and scrap all the flavours on the bottom of the pot.

Add the onion and garlic to the pot the beef was in. Sauté until the onion starts to deepen in colour and soften.

Place the whole rump back into the pot.

Pour the remaining beef stock into the pot, so that everything is submerged.

Place a lid on the pot and put it in the oven. Leave the pot in the oven for 1 hour and 15 minutes.

After this time, remove the pot roast from the oven. Mix in the two packets of gravy to the stock.

Also add the carrot and potato. Stir until they are also submerged in the gravy.

Mix in the seasonings, then place the pot roast back into the oven for a further 1 hour and 15 minutes.

Take the pot roast out of the oven. Use two forks to shred the now tender beef. Stir so that all the beef is coated in the gravy. Then serve!