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.
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