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Picante Beef Roast Recipe

Picante Beef Roast Recipe

I created Picante Beef Roast because I love the flavor of taco seasoning and think it shouldn't be reserved just for tacos! My recipe couldn't be easier, and it works great with a pork roast, too. —Margaret Thiel, Levittown, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 8 hours YIELD:8 servings


  • 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.

Nutritional Facts

1 each: 267 calories, 8g fat (3g saturated fat), 102mg cholesterol, 983mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 34g protein.

Reviews for Picante Beef Roast

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parksville User ID: 1598935 186347
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."

mjtotch User ID: 6620401 125841
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."

ppeyatt User ID: 2685388 182673
Reviewed Oct. 9, 2011

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

nannyto15 User ID: 1591097 210988
Reviewed Oct. 9, 2011

"Super easy ..super delicious!!!"

meltaylor User ID: 5743694 144914
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."

ezondii User ID: 1189790 117529
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."

celette User ID: 5415635 182672
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."

sandietannock User ID: 1379767 167565
Reviewed Dec. 9, 2009

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

Bruha1 User ID: 377649 125836
Reviewed Oct. 18, 2009

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

mindyleigh User ID: 1775070 171240
Reviewed Oct. 6, 2009

"easy to make and very pleasing on the palate"

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