Picante Beef Roast

(Courtesy of Taste of Home)

Ingredients:
1 beef rump roast or bottom round roast (3 lbs.), trimmed
1 jar (16 oz.) picante sauce
1 can (15 oz.) tomato sauce
1 envelope taco seasoning
3 Tbsp. cornstarch
1/4 c. water


Directions:
Cut roast in half; place in a 5 quart slow cooker.  In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast.


Cover and cook on low 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.