1 beef rump roast or bottom round roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce
12 croissants, split
12 slices provolone cheese
Optional ingredients: Tomato slices, lettuce leaves and red onion slices
Rub roast with salt and pepper. Place in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Slice beef; return beef and cooking juices to slow cooker. Add barbecue sauce; heat through. Place croissant bottoms on a baking sheet; top with cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with beef; if desired, serve with optional toppings. Replace croissant tops.