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Picante Beef Roast

I created Picante Beef Roast because I love the flavor of taco seasoning and think it shouldn't be reserved just for tacos! My recipe couldn't be easier, and it works great with a pork roast, too. —Margaret Thiel, Levittown, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    8 servings


  • 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


  • 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.

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Average Rating:
  • katlaydee3
    Nov 15, 2018

    This recipe is delicious! I made this for a family dinner and everyone loved it.

  • parksville
    May 19, 2013

    Used a 2-1/2 lb chuck roast which I cut in half, rolled in flour, salt & pepper and seared. Popped it into the crock, poured the sauce on top and cooked for 8 hours on low. It literally fell apart! We really liked the gravy too. Served it w/ roasted potatoes, carrots and onions on the side. Will definitely make again.

  • chinaroad
    Jul 15, 2012

    No comment left

  • mjtotch
    Apr 17, 2012

    This was good...not as spicey as I expected though. If you like it hot I'd use hot picante and more taco spice.

  • zezesmae
    Jan 24, 2012

    No comment left

  • ppeyatt
    Oct 9, 2011

    This was simple to put together and made a great Sunday dinner.

  • nannyto15
    Oct 9, 2011

    Super easy ..super delicious!!!

  • meltaylor
    Jan 6, 2011

    I used a top round roast as I went for what looked best for roasts at our Meat Dept but will definately try with bottom round next time since there's a 30 calorie difference in 5 oz of meat. I also used "reduced sodium" picante, tomato sauce and taco seasoning. I cooked at 275* for 5 hours and it come out fork tender. The "Gravy" was amazing flavor with the roast. I'll definately be fixing this again.

  • cheezhed68
    Nov 1, 2010

    No comment left

  • ezondii
    Oct 26, 2010

    Absolutely wonderful flavor - I did not brown the beef ahead of time, but don't think I needed to necessarily either. Sauce can stand alone without thickening agent if you're not serving potatoes or rice as a side.