Crock Pot Sharing Taco Soup and a New Roast

I am going to post two of my favorite and super easy Crockpot recipes - Thanks Sarah for hosting such a fun event, sorry I am a day late :)

TACO SOUP


8-10 Servings Size
1 (16 ounce) can pinto beans

1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans

1 (11 ounce) can niblet corn

1 (11 ounce) can Rotel tomatoes & chilies

1 (28 ounce) can diced tomatoes

1 (4 ounce) can diced green chilies

1 (1 1/4 ounce) envelope taco seasoning mix

1 (1 ounce) envelope hidden valley ranch dressing mix

1 lb shredded chicken, ground beef or 1 lb any meat



Directions:Prep Time: 10 mins

Total Time: 2 1/4 hrs

1 Cook meat and drain. 2 Shred if needed. 3 Add all ingredients to crock pot. 4 I drain half the cans, my mom drains all of hers. It is your choice 5 Stir. 6 Cook on high for 2 hours or low for 4 hours. 7 Keep on low until serving to keep hot. 8 Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
 
Sometime to give in more flavor I add in some chicken broth - a can or two depending on the size.  And I also add more corn to give it some more chunky texture
 
 
Now the next recipe isn't your average roast - it has a kick to it, but I promise you that you will LOVE it, and everyone will walk away say BEST ROAST EVER
 
Silver Plated Pot Roast


The sauce is 1/2 to3/4 cup of ketchup, 1/4 cup of bbq sauce, 2 T. of flour, 2 T brown sugar, good splash of worchestire sauce, and 2T of mustard. Mix that together in a bowl. Put a little in the bottom of the crockpot. Add roast, carrot chunks, tomato quarters, onion quarters, pepper rings. Add remaining sauce to the top. Set it on low and let it cook all day. The smell greets you when you walk in the door!!! You can also do it in the oven.