Slow Cooker Beef & Garlic Naan (Print Version)

Tender shredded beef on cheesy garlic naan with rich dipping jus

# Components:

→ 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 ounces provolone cheese, sliced
15 - 4 ounces mozzarella cheese, shredded

→ Garnishes

16 - 2 tablespoons fresh parsley, chopped

# Directions:

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

# Expert Advice:

01 -
  • The beef practically cooks itself while you live your day, and the naan transforms it into something warm and handheld.
  • That au jus for dipping is legitimately addictive—your guests will be fighting over the last bit.
  • It's a fusion dish that somehow tastes both elegant and like pure comfort food.
02 -
  • Searing the beef properly is non-negotiable—it develops a crust that keeps the interior tender and prevents the finished dish from tasting boiled.
  • Don't skip straining and skimming the jus; a layer of fat is fine for flavor, but excessive grease makes the whole dish feel heavy rather than comforting.
03 -
  • Let the beef cool slightly in the cooking liquid before shredding—it's easier to handle and absorbs extra flavor while resting.
  • If your slow cooker runs hot, check the beef around the 7-hour mark; some cookers finish faster, and overcooked beef becomes mushy rather than tender.
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