I got this recipe from Gourmet magazine, February 2001 issue -- really easy and really tasty!

1 3 to 3-1/2 lb pot roast
1 can whole tomatoes (I used a 28 oz can, but 15 oz would likely be enough)
1 head of garlic, separated into cloves but not peeled.

Preheat oven to 300 degrees. Coursely chop tomatos by hand or in food processor. Place roast in ovenproof pot with tight fitting lid (any ole stock pot will do). Pour tomatoes over roast, add garlic cloves, and season with salt and pepper. Cover pot and place in oven for 4 to 4-1/2 hours until tender. (After 4 hours, mine had an internal temperature of 180, and was really pretty tender.) Serve with a bit of the tomato juice and garlic (and a really big salad).

Since the cuts of beef used for pot roasts (generally the round) are pretty lean, I counted it as 3 points for 2 oz, or 6 points for my dinner serving.