Crockpot Italian Roast Beef
adapted from Veronica's Cornucopia

Servings - approx. 8   Serving size -  4 oz. cooked meat   Points Plus per Serving - 4 Points+
Calories - 172.2,   Total Fat - 4.4g,   Carb. - 4.5g,   Protein - 25.8g,   Fiber - 0g
(*since you use all the brine from the peppers and it becomes a sauce, I wasn't sure how to calculate, but I cannot imagine it adds much if anything calorie wise to the mix...if you want to err on the side of caution, give yourself another point+ for this dish to be sure)

Round Roast, approx. 2 - 3lbs.  ( Veronica used a 5lb roast, and this would yield more servings if you used it, but the serving size would remain the same)
1 - 12oz. jar of mild banana peppers 
1 envelope Good Season's Dry Italian Dressing mix
pepper, as you like
2 TBS dried shallots
1/4 cup ketchup

1.  Spray interior of crockpot with cooking spray.  Pepper roast as you like ( optional).  Put in roast, sprinkle with Italian dressing mix and shallots.  Pour entire jar ( brine and all) over the roast.  Cover and cook until fork tender, turning roast over halfway through cooking, approx. 8 - 10 hours on LOW.  
2.   Remove roast and shred with two forks.  Return meat to the crockpot with the juices and mix in the ketchup.  Serve as you a main course or in a bun as a sandwich.  ( both ways are great!)