Slow Cooker Beef & Garlic Naan Melt (Print Version)

Shredded slow-cooked beef piled on garlic butter naan with melted cheese, served alongside warm, savory au jus for the ultimate comfort food experience.

# Components:

→ 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

→ Cheese

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

# Directions:

01 - Season the beef roast 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 a slow cooker. Lay the seared beef roast on top.
04 - Pour in beef broth, red wine if using, Worcestershire sauce, and soy sauce. Sprinkle with thyme and rosemary.
05 - Cover and cook on LOW for 8 hours, or until the beef is fork-tender and shreds easily.
06 - Remove beef from the slow cooker and shred with 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 use a large skillet over medium heat.
09 - Pile shredded beef onto half of each naan, top with a generous handful 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 a skillet, until the cheese is melted and the naan is golden and crisp.
11 - Slice in half and serve immediately with warm jus for dipping.

# Expert Advice:

01 -
  • The beef practically cooks itself while you go about your day, filling your kitchen with the most incredible aroma.
  • You get restaurant-quality results that look far fancier than the minimal effort required.
  • It's a fusion dish that actually works—no gimmicks, just pure comfort food that feels special.
02 -
  • Never skip the searing step—that brown crust on the beef is where all the deep, savory flavor lives, and the slow cooker can't create it.
  • If your jus seems too thin after cooking, strain it into a saucepan and simmer it down for five minutes to concentrate the flavors and create a richer dipping sauce.
  • The naan melts are best eaten immediately after cooking because the naan loses its crispness as it cools, so timing your broiling or skillet cooking to finish right when you're ready to eat is worth planning for.
03 -
  • Make the beef the day before serving—the flavor actually improves after a night in the refrigerator, and the jus becomes even more gelatinous and rich when chilled and reheated.
  • If your broiler seems too intense and chars the naan before melting the cheese, move the rack down lower or finish them in a 375°F oven for three minutes instead.
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