Makes 8 Servings
Total Time: 8-9 hours
- 1 beef rump roast or bottom round roast (3 pounds)
- 1 jar (16 ounces) picante sauce
- 1 can (15 ounces) tomato sauce
- 1 envelope taco seasoning
- 3 tablespoons cornstarch
- 1/4 cup water
Cut roast in half; place in 5-quart 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 pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
5/5! This was absolutely awesome! I loved the flavor and overall just how easy it was! You could definitely lesson the time too. I bet this was done in 6 1/2 or 7 hours, but it only gets more tender!
It did take me awhile to find picante sauce. Just so no one else has to go searching through the grocery store: it is found next to the salsa. It is a little thicker than salsa though, apparently.
I did make the gravy with mashed potatoes, and it was awesome! I would definitely recommend this-especially to a newbie at slow cooking!!