3-4 lb. beef roast, thawed
1 (12 or 14 oz.) can green chile enchilada sauce
1 or 2 (4 oz. ea.) can chopped green chile (not jalapeno)
1 pkg. onion soup mix (Lipton)
1/2 cup hot water

Salt and pepper all sides of roast, then brown in 2 tablespoons olive or vegetable oil. Place in Crock-Pot (on a small metal rack if available), mix sauces together and pour over the top and cook on high for 4 hours, then turn to low for 3 to 4 more hours.

This is great pulled apart, or chunked on tortillas or buns. I also serve it traditionally with gravy made from the juice. It is great with baked potatoes, etc.

Submitted by: Bonnie J.