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Preheat the oven to 375 degrees F (190 degrees C).
Slice 10 small slits in the roast, in different areas and spaced apart. Insert the halved garlic cloves into the slits.
In a small bowl, whisk together the olive oil, rosemary, thyme, sage, salt, and pepper. Rub the oil/herb mixture evenly over the roast, coating all sides.
Place the roast on a roasting pan. Cook the rump roast in the oven for 30 minutes.
Reduce heat to 275 degrees F (135 degrees C) and continue roasting for another 1-2.5 hours, until the internal temperature reaches 115-120 degrees F (46-49 degrees C) for rare, 125-130 degrees F (52-54 degrees C) for medium rare, 135-140 degrees F (57-60 degrees C) for medium, or 145-150 degrees F (63-66 degrees C) for medium well. (Mine took 90 minutes for medium rare -- time will vary depending on the size and shape of your roast, and how done you want it.)
Remove the roast from the oven. Tent the top with foil and let it rest for 10-15 minutes. (The internal temperature will rise another 5-10 degrees.)
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