Tex Mex Pot Roast and Beef Tortilla Soup

This recipe calls for a Chuck Pot Roast...BUT... this recipe is perfect for a goat/shoulder roast..slow cook with lots of moisture.

Ingredients

2 medium carrots, sliced
1 green bell pepper, seeded and chopped
1 medium onion, sliced
2 cloves garlic, minced
2 tbsp quick-cooking tapioca
1 (2-1/2 pound) chuck pot roast
1 (1.25 ounce) pkg Hy-Vee taco seasoning mix
1 (14.5 ounce) can Mexican-style stewed tomatoes, undrained
1 (16 ounce) jar Hy-Vee mild thick and chunky salsa
Preparation
In a 3-1/2 or 4-quart slow cooker combine carrots, bell pepper, onion and garlic. Sprinkle tapioca over top. Rub roast with taco seasoning mix; place on top of vegetables.
Combine tomatoes and salsa and pour over roast in cooker. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Remove roast from cooker. Reserve one-third of beef.* Slice remaining beef and return to cooker. Serve beef and vegetables with a slotted spoon. Reserve remaining liquid.*
*Note: Shred beef or cut into chunks; place in a container. Transfer remaining liquid to another container. Cover and store in the refrigerator for up to 3 days. Use in Beef Tortilla Soup.
Source: Hy-Vee Seasons Back to School 2010.
Yield Serves 4 + reserves.

Beef Tortilla Soup
Ingredients
Reserved beef and liquid from the Tex-Mex Pot Roast
1 (14.5 ounce) can Hy-Vee diced tomatoes with green chile peppers, undrained
1 (14.5 ounce) can Hy-Vee stewed tomatoes, undrained
1 (15 ounce) can Hy-Vee pinto beans, drained and rinsed
1 cup Hy-Vee frozen whole kernel corn
Hy-Vee tortilla chips, for serving
Preparation
Combine reserved beef and liquid, diced tomatoes, stewed tomatoes, pinto beans and corn in a large saucepan over medium-high heat.
Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Serve soup topped with tortilla chips.
For lunches to go: Transfer soup to individual insulated containers and tortilla chips to airtight containers.
Source: Hy-Vee Seasons Back to School 2010.