Prep: 10 min. Cook: 8 hours 5 min.
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.
1 sandwich: 511 calories, 25g fat (13g saturated fat), 125mg cholesterol, 805mg sodium, 38g carbohydrate (15g sugars, 2g fiber), 33g protein.
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