I could never make a decent pot roast, so I finally asked my butcher to give me the most expensive roast he could so it would come out tender. He told me I didn't have to have an expensive one...just cook it right. So I ended up with a bottom round rump and followed his instructions. He was right...I cooked it the way he suggested and wow...what a difference. I won't cook one any other way nowl. This is really tender and juicy. You really can cut it with a fork!. We enjoy this with egg noodles or mashed potatoes. Make sure you DO NOT season it before the browning process as this will burn the spices and causes a burnt flavor. If you want to add veggies, put them in after the browning process.