Crockpot Italian Roast Beef

Hands down, one of the easiest and tastiest crockpot meals I have ever made!  When Veronica of Veronica's Cornucopia had posted the recipe a while back and raved about the results...I knew I wanted to make it...but I had actually forgotten all about it, until she posted about it again, this past week.  Luckily, I had a small round roast ( about 3#, Veronica used a 5# roast) I wasn't sure what I was going to do with in the freezer.  I say I wasn't sure what I was going to do with it, because I actually bought it when it was on sale for a super low price and because the cut was round, I knew there was the possibility of it cooking up tough and dry. 

The only changes I made to her original recipe was to use freeze dried shallots and add a little ketchup at the end to the sauce.  ( I wanted a tomato presence in the sauce...so I went with ketchup)  Other than that, it was just a package of Good Seasons Italian dressing mix and a jar of mild banana peppers placed on top of the meat and braised for 8 hours on LOW.  The result was a tasty, moist,  fork tender roast which could be eaten as pictured above or put on some buns for a pulled beef sort of deal.  The banana peppers, for the most part, cook way down into the sauce...so you really don't get bits and pieces of peppers...just the flavor. 

With the ease of preparation and the delicious end result...this recipe is on it's way to becoming one of my all time favorites! 

Crockpot Italian Roast Beef

adapted from Veronica's Cornucopia

Printable Recipe

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 like....as a main course or in a bun as a sandwich.  ( both ways are great!)  

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A total two thumbs up meal!  While I chose to eat mine as pictured above...my son put his on a bun.  Delicious either way! I will be making this roast again.  I love that it is so low in points and the brine from the peppers makes this super tender and moist.  

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