Instructions: 2 10 3/4-Ounce cans condensed cream of mushroom soup 1 4 1/2-ounce can chopped green chilies 1/2 teaspoon dried oregano
1 teaspoon salt
1 cup water
hot cooked rice or warm flour tortillas

Instructions:
Fajita fixings: chopped tomato, bell pepper, onion, avocado, pico de gallo to taste

Trim excess fat from roast and coat all sides with chili powder. Place in ceramic crock. Layer ingredients over roast in the following order: onion, beans, condensed soup, chilies, oregano, salt and water. Cook on high 13 hours. Do not stir or lift lid until time is up. Break up roast and stir well before serving. Serve over rice or spoon into soft flour tortillas; serve fajita fixings on the side.

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