Beef and garlic naan melt (Print version)

Tender shredded beef on warm garlic naan with melted cheese and rich dipping jus

# 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 or substitute with additional broth
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon soy sauce

→ Naan and 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, optional

# Directions:

01 - Pat the beef roast dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side.
03 - Place the 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 the beef is fork-tender and shreds easily with minimal resistance.
06 - Transfer the cooked beef to a large bowl and shred using two forks. Discard any large fat pieces and herb stems.
07 - Strain the cooking liquid into a bowl and skim off excess fat. Reserve this flavorful jus for serving alongside the finished dish.
08 - Preheat oven to 350 degrees Fahrenheit.
09 - Place naan breads on a baking sheet. Top each with shredded beef and a generous portion of the onion mixture. Layer with provolone and mozzarella cheese.
10 - Bake for 5 to 7 minutes, or until cheese is fully melted and naan is warmed through.
11 - Remove from oven and garnish with chopped parsley if desired. Serve hot with bowls of jus on the side for dipping.

# Expert Advice:

01 -
  • Your slow cooker does almost all the work while you go about your day, then dinner practically assembles itself.
  • It's that rare dish that feels fancy enough for guests but humble enough for a Tuesday night.
  • The contrast between the tender beef, pillowy naan, and crispy melted cheese edges creates a texture experience that's genuinely hard to stop eating.
02 -
  • Don't skip searing the beef—those browned edges contain flavors that braising alone can never create, and they're non-negotiable.
  • Skimming the fat from your jus makes the difference between a greasy dip and a silky, luxurious sauce that coats your mouth beautifully.
03 -
  • Buy your beef a day ahead and let it sit uncovered in the fridge overnight—it helps the surface dry out for better browning.
  • If your naan breads are thin, double them up or brush them lightly with oil before baking so they crisp slightly instead of steaming into mush.
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