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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Before putting in the slow cooker, trim the fat from the roast to avoid greasy gravy. If your roast weighs 3 or more pounds, cut it in half to ensure even cooking. Margaret Thiel - Levittown, Pennsylvania 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. Yield: 8 servings.
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