Slow Cooker Beef & Garlic Naan Melt (Printable Version)

Tender slow-cooked beef, melted cheese, and garlicky naan served with rich au jus for dipping.

# What You Need:

→ Beef & Jus

01 - 3.3 lbs beef chuck roast
02 - 1 large onion, sliced
03 - 4 cloves garlic, minced
04 - 2 cups beef broth
05 - 1/2 cup dry red wine, optional
06 - 2 tablespoons Worcestershire sauce
07 - 1 tablespoon soy sauce
08 - 2 teaspoons kosher salt
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 2 tablespoons olive oil

→ Garlic Naan

13 - 6 large garlic naan breads
14 - 2 tablespoons melted butter
15 - 2 cloves garlic, finely minced
16 - 1 tablespoon fresh cilantro, chopped, optional

→ Cheese

17 - 2 cups shredded mozzarella cheese
18 - 1 cup shredded provolone or Monterey Jack cheese

# Steps:

01 - Season the beef roast generously with salt and pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3-4 minutes per side.
03 - Place sliced onions and minced garlic in the bottom of the slow cooker. Lay the seared beef roast on top.
04 - Pour beef broth, red wine if using, Worcestershire sauce, and soy sauce into the slow cooker. Sprinkle with thyme and rosemary.
05 - Cover and cook on LOW setting for 8 hours, or until the beef is fork-tender and shreds easily.
06 - Remove beef from the slow cooker and shred using two forks. Skim excess fat from the jus, then strain and reserve for dipping.
07 - In a small bowl, combine melted butter, minced garlic, and cilantro. Brush the naan with the garlic butter mixture.
08 - Preheat oven broiler to high, or heat a large skillet over medium heat.
09 - Pile shredded beef onto half of each naan bread. Top with a generous portion of mozzarella and provolone cheese. Fold naan over to enclose the filling.
10 - Place naan melts on a baking sheet and broil for 2-3 minutes, or cook in the skillet, until the cheese is melted and the naan is golden and crisp.
11 - Slice each melt in half and serve immediately with warm jus for dipping.

# Expert Advice:

01 -
  • The beef practically melts on your tongue after eight hours of slow cooking, no knife skills required.
  • You're getting that French dip magic with an Indian twist that feels unexpectedly right, not gimmicky.
  • One pot means minimal cleanup while the slow cooker does the real work.
02 -
  • Don't skip the searing step—those browned bits clinging to the pan are pure flavor, and deglazing them back into the jus is where the magic starts.
  • The beef will look sparse when shredded, but once mixed back into the jus, it absorbs liquid and becomes abundant; trust the process.
  • If your naan bread is cold when you assemble, it'll hold less cheese and won't fold cleanly—let it come to room temperature or warm it gently first.
03 -
  • Make the whole recipe up to the shredding stage a day ahead; the flavors deepen overnight, and reheating the jus takes only minutes before you assemble and broil.
  • If your broiler runs hot and your naans are browning too fast, move the rack lower and extend the time slightly—you want the cheese melted, not the bread charred.
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