Perfect Crock Pot Roast

Pot roast is a great make ahead meal in the crock pot. Everything you need for dinner is ready when you get home. Perfect for weeknight company. Here's the recipe.

4-5 lb. chuck roast (get the cheapest cut you can find)
1 bag mini carrots
4-5 peeled potatoes cut in thirds or quarters
1 pkg. onion soup mix
1 can cream of chicken or cream of mushroom soup

Line crock pot with a bag (for easy cleaning). Place a layer of carrots and top with a layer of potatoes. Put roast on top of veggies. Cover top of roast with soup and pour one can of water over the meat. Top with package of onion soup mix. Cook on low 6-8 hours or until you are home from work.

"Cooked Well" Tortilla Soup Recipe

I found this soup base at HEB and a recipe, which I tinkered with to come up with the following. It is a delicious tortilla soup that freezes well and is sure to please.

“Cooked well” Tortilla Soup

INGREDIENTS:

2 jars Cookwell and Company Tortilla Soup (available at HEB stores and online)

1-14.5 oz. can petite diced tomatoes

1 package super sweet frozen corn

1 tsp. cumin (to taste)

1.5 pounds diced cooked chicken

2 medium avocados, diced

Garnish:  Shredded Mexican Cheese, crumbled tortilla chips

INSTRUCTIONS:

Combine pre-made tortilla soup base, diced tomatoes, sweet corn and cumin in large stock pot. Heat to boiling. Add chicken and reduce heat to simmer. Cook on low at least 30 minutes. Just before serving add in diced avocados and cook an additional 3-5 minutes to heat through.

Can be cooked longer on low in a crockpot for a make ahead meal.

Serve with shredded Mexican cheese and crumbled tortilla chips.

Serves: 8