Categories: Slow Cooker

Ingredients

• 3 to 4 lb. beef rump roast
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup barbecue sauce
• 12 croissants, split
• 12 slices provolone cheese
• Tomato slices, lettuce leaves, and red onion slices

Directions

1. Rub roast with salt and pepper. Place in slow cooker. Cook, covered, on LOW 8-10 hours or until meat is tender.

2. 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 inches from heat until cheese is melted, 1-2 minutes. Top with beef; serve with optional toppings. Replace croissant tops.

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