Cut roast in half; place in 5-quart slow cooker. In a large bowl, combine the picante sauce, tomato sauce, and taco seasoning; pour over roast.
2.
Cover and cook on low for 8-9 hours or until meat is tender.
3.
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.
4.
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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By
Heather
