Ingredients Jump to Instructions ↓

  1. 1 beef rump roast or bottom round roast (3 pounds), trimmed and halved

  2. 1 jar (16 ounces) picante sauce

  3. 1 can (15 ounces) tomato sauce

  4. 1 envelope taco seasoning

  5. 3 tablespoons cornstarch

  6. 1/4 cup water

Instructions Jump to Ingredients ↑

  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. 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. Yield: 8 servings.


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