Skip links
Next Recipe
Taste of Home Logo
Picante Beef Roast

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.

Nutrition Facts

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

Reviews

Average Rating:
  • katlaydee3
    Nov 15, 2018
    This recipe is delicious! I made this for a family dinner and everyone loved it.
  • parksville
    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
    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
    Oct 9, 2011

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

  • nannyto15
    Oct 9, 2011

    Super easy ..super delicious!!!

  • meltaylor
    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
    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
    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
    Dec 9, 2009

    Very good and soooooooo easy. We loved it!!

  • Bruha1
    Oct 18, 2009

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

© 2019 RDA Enthusiast Brands, LLC