Green Chile Burros

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 crock pot. 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.