The Green Burrito!

I had to wait for a good one to post and here it is.

1 Rump roast (any roast for the crock pot will do)
1/2 can Macayo's Red Enchilada's sauce (I actually used the market pantry ones from Target but I like Macayo's much better)
1 can Macayo's Green Enchilada's sauce
About 1 tablespoons of chopped onions (any kind, if desired)
1 small can of green chili's (if desired)
About a 1/2 cup of water
Salt and pepper to taste

Put it all in the crock pot on low BEFORE YOU GO TO BED. I did it at around 9:30pm and I ate it at 1:00pm the next day. It comes out so tender and juicy and flavorful. (10-15 hours should do the trick) (my sister cooks this on MEDIUM for 15 hours, she likes the burnt glaze it creates on the top of the meat...you decide)

To make it healthy, you can drain all the liquid in a bowl, stick it in the fridge and let it cool for a couple hours. When it's cool, all the fat should come and harden at the top. Skim the fat off, reheat the juice, pour juice over meat. You should be able to shred the meat in the pot or you can take it out and use a fork to shred it with.
You can also make this an Enchilada soup and add more enchilada sauce. However you like it it is fantastic. Enjoy!