Slow Cooker Beef & Garlic Naan Melt (Printable Version)

Tender slow-cooked beef on garlic naan with melted provolone and mozzarella, served with rich au jus for ultimate dipping comfort.

# What You Need:

→ Beef

01 - 3.3 lbs boneless beef chuck roast
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons vegetable oil

→ Aromatics

05 - 1 large yellow onion, thinly sliced
06 - 4 garlic cloves, minced
07 - 2 sprigs fresh thyme
08 - 1 sprig fresh rosemary

→ Braising Liquid

09 - 2 cups low-sodium beef broth
10 - 0.5 cup dry red wine, optional
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon soy sauce

→ Naan & Cheese

13 - 6 large garlic naan breads
14 - 8 oz provolone cheese, sliced
15 - 4 oz mozzarella cheese, shredded

→ Garnishes

16 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper.
02 - Heat vegetable 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 a slow cooker. Position the seared beef on top of the aromatics.
04 - Add thyme and rosemary sprigs. Pour in beef broth, red wine if using, Worcestershire sauce, and soy sauce.
05 - Cover and cook on low setting for 8 hours, or until beef is fork-tender and shreds easily.
06 - Transfer cooked beef to a large bowl and shred with two forks. Discard large fat pieces and herb stems.
07 - Strain the cooking liquid into a bowl and skim off excess fat. Reserve this jus for serving.
08 - Preheat oven to 350°F.
09 - Place naan breads on a baking sheet. Top each with shredded beef and a generous amount of onion mixture. Layer with provolone and mozzarella cheese.
10 - Bake for 5-7 minutes, or until cheese is melted and naan is warmed through.
11 - Garnish with chopped parsley if desired. Serve hot with bowls of jus on the side for dipping.

# Expert Advice:

01 -
  • The beef becomes so impossibly tender after 8 hours that it practically melts on your tongue, no knife required.
  • You get that French dip sandwich vibe but with the pillowy warmth of garlic naan, which somehow feels more luxurious than any crusty baguette.
  • Once the slow cooker is loaded, you have most of a day free to do absolutely nothing except anticipate dinner.
02 -
  • Don't skip the searing step—that brown crust is where so much flavor lives, and it makes the final dish taste exponentially better.
  • Skim the fat off the jus before serving; a little fat is fine, but too much will taste greasy and mask the actual beef flavor.
  • The naan needs only 5 to 7 minutes to melt the cheese, so don't walk away—it can go from perfect to slightly crispy at the edges quickly.
03 -
  • Use a meat thermometer if you're unsure about doneness—the beef is ready around 80°C internal temperature when it shreds easily.
  • If you have time, let the cooked jus cool completely and refrigerate overnight; the fat will solidify on top and skim off much more easily than when it's hot.
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