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Add a photoPut this on and go about the rest of your day, when you get home make a nice salad and dinner is ready
Ingredients
- 1 3 pound bottom round roast, trimmed and halved
- 1 16 ounce jar picante sauce
- 1 15 ounce can tomato sauce
- 1 envelope taco seasoning
- 3 tablespoons cornstarch
- 1/4 cup 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, then pour over roast.
- Cover and cook on low for 8-9 hours or until the meat is tender.
- Remove meat to a serving platter, and 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 about 2 minutes or until thickened. Slice the roast and serve with the gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 8 servings | |
| Calories 368 | |
| Calories from Fat 174 | 47% |
| Total Fat 19.34g | 24% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 1195mg | 50% |
| Potassium 735mg | 21% |
| Total Carbs 11.86g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.82g | 5% |
| Protein 35.27g | 56% |
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