Picante Beef Roast

Another crock pot recipe! This use to be Tacoville, but it's turned into Crock Pot Corner :) Tomorrow I'm going to be super crazy and do a taco-ish crock pot combination. I live on the edge... can't you tell?! This was another recipe from the latest edition of Simple & Delicious magazine. So far the mozzarella sticks and this beef have been a success! I'm trying another S & D recipe in a few days. Has anyone else received this issue and found it to be better than usual? We all really enjoyed this beef recipe. It was quick, easy and very flavorful. My picture was kind of an afterthought and doesn't include the gravy. Even without the gravy the meat tastes wonderful with a great flavor coming from the picante sauce and taco seasoning. Enjoy :)


PICANTE BEEF ROAST
1 beef rump roast or bottom round roast (3 pounds), trimmed and halved
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 a 4-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.