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Picante Beef Roast Recipe

Picante Beef Roast Recipe

Before putting in the slow cooker, trim the fat from the roast to avoid greasy gravy. If your roast weighs 3 or more pounds, cut it in half to ensure even cooking. Margaret Thiel - Levittown, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 8 hours YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 each: 267 calories, 8g fat (3g saturated fat), 102mg cholesterol, 983mg sodium, 11g carbohydrate (2g sugars, trace fiber), 34g protein

Reviews for Picante Beef Roast

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MY REVIEW
Reviewed May. 19, 2013

"Used a 2-1/2 lb chuck roast which I cut in half, rolled in flour, salt & pepper and seared. Popped it into the crock, poured the sauce on top and cooked for 8 hours on low. It literally fell apart! We really liked the gravy too. Served it w/ roasted potatoes, carrots and onions on the side. Will definitely make again."

MY REVIEW
Reviewed Apr. 17, 2012

"This was good...not as spicey as I expected though. If you like it hot I'd use hot picante and more taco spice."

MY REVIEW
Reviewed Oct. 9, 2011

"This was simple to put together and made a great Sunday dinner."

MY REVIEW
Reviewed Oct. 9, 2011

"Super easy ..super delicious!!!"

MY REVIEW
Reviewed Jan. 6, 2011

"I used a top round roast as I went for what looked best for roasts at our Meat Dept but will definately try with bottom round next time since there's a 30 calorie difference in 5 oz of meat. I also used "reduced sodium" picante, tomato sauce and taco seasoning. I cooked at 275* for 5 hours and it come out fork tender. The "Gravy" was amazing flavor with the roast. I'll definately be fixing this again."

MY REVIEW
Reviewed Oct. 26, 2010

"Absolutely wonderful flavor - I did not brown the beef ahead of time, but don't think I needed to necessarily either. Sauce can stand alone without thickening agent if you're not serving potatoes or rice as a side."

MY REVIEW
Reviewed Oct. 17, 2010

"MMMM. Delicious. And a great out of the pantry dish. Only thing I did different: I browned the meat before putting it in the crock pot."

MY REVIEW
Reviewed Dec. 9, 2009

"Very good and soooooooo easy. We loved it!!"

MY REVIEW
Reviewed Oct. 18, 2009

"Loved it! We did not do the cornstarch and water part."

MY REVIEW
Reviewed Oct. 6, 2009

"Easy to make and very pleasing on the palate"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.