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Green Chile Burritos
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1 (2 pound) rump roast
1 cup chopped onion
1 envelope taco seasoning mix
1 tablespoon oregano
1 teaspoon garlic powder
1 (10 ounce) can diced green chiles
1 (16 ounce) can tomato sauce
Layer ingredients, meat first, in crockpot. Cook on LOW for 8 to 10 hours. Do not stir for first 5 hours.
Shred meat after 7 hours.
Serve wrapped in flour or corn tortillas. Top with sour cream, if desired.
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