- 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
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Picante Beef Roast
"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."
"This was good...not as spicey as I expected though. If you like it hot I'd use hot picante and more taco spice."
"This was simple to put together and made a great Sunday dinner."
"Super easy ..super delicious!!!"
"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."