Picante Beef Roast Recipe
- 1 beef rump roast or bottom round roast (3 pounds), trimmed
- 1 jar (16 ounces) picante sauce
- 1 can (15 ounces) tomato sauce
- 1 envelope taco seasoning
- 3 tablespoons cornstarch
- 1/4 cup cold water
- 1. Cut roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
- 2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer 3 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
5 ounces cooked beef with 1/3 cup gravy equals 267 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 983 mg sodium, 11 g carbohydrate, trace fiber, 34 g protein.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.