• 3 lb bottom round roast, trimmed and cut in half
  • 1 jar Pace Picante sauce
  • 1 can tomato sauce
  • 3 tbsp cornstarch
  • 1 envelope low-sodium taco seasoning
  • 1/4 cup water

Put your two roast halves down into the crock pot. In a separate bowl mix up the picante sauce, tomato sauce, and taco seasoning and pour it over the meat. Cover and cook on low for about 8 hours… more if the roast isn’t tender yet. Once the meat is tender, take it out of the crock pot and put it on a serving platter. Tent some foil over it to keep it warm. Skim the fat out of the crock pot juices and put three or so cups of the leftover juice into a saucepan. Bring that liquid to a boil. While you’re waiting for it to boil combine the cornstarch and water and stir until its smooth.

Gradually stir the cornstarch and water solution into the liquid in the small saucepan. Bring the sauce back to a boil and stir continuously for 2-4 minutes (until it thickens). Slice up the roast and pour the sauce over it. Serve with Spanish rice.

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