Ingredients
1 beef rump roast or bottom round roast (3 pounds), trimmed1 jar (16 ounces) picante sauce1 can (15 ounces) tomato sauce1 envelope taco seasoning3 tablespoons cornstarch1/4 cup cold water
Preparation
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 with roast.
