picante beef roast

• Prep: 15 min. Cook: 8 hours
• Yield: 8 Servings

15 480 495

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

• 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 gravy with roast. Yield: 8 servings.

Nutritional Facts 5 ounces cooked beef with 1/3 cup gravy equals 267 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 983 mg sodium, 11 g carbohydrate, trace fiber, 34 g protein.