Slow Cooker Beef & Garlic Naan

This Slow Cooker Beef & Garlic Naan Melt is a comforting fusion of a classic French dip and a hearty Sunday roast. Savory, tender pot roast is nestled in warm, fluffy garlic naan, layered with melty cheese, and served with a rich jus for dipping. It is the perfect meal for a cozy evening, combining the aromatics of a long-simmered braise with the irresistible appeal of a gooey cheese melt.

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The secret to this dish lies in the slow-cooking process. As the beef braises with sliced onions and garlic, the fibers break down, while the cooking liquid transforms into a savory concentrate. Finishing the melts in the oven ensures the naan is warm and the cheese is perfectly bubbly, creating a restaurant-quality meal at home.

Ingredients

• Beef: 1.5 kg (3.3 lbs) boneless beef chuck roast, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp vegetable oil
• Aromatics: 1 large yellow onion (thinly sliced), 4 garlic cloves (minced), 2 sprigs fresh thyme, 1 sprig fresh rosemary
• Braising Liquid: 480 ml (2 cups) low-sodium beef broth, 120 ml (½ cup) dry red wine (optional), 1 tbsp Worcestershire sauce, 1 tbsp soy sauce
• Naan & Cheese: 6 large garlic naan breads, 240 g (8 oz) provolone cheese (sliced), 120 g (4 oz) mozzarella cheese (shredded)
• Garnishes: 2 tbsp fresh parsley, chopped (optional)

Instructions

Step 1

Pat the beef roast dry with paper towels. Season all sides with salt and pepper.

Step 2

Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned (about 3–4 minutes per side).

Step 3

Place the sliced onions and minced garlic in the bottom of a slow cooker. Add the seared beef on top.

Step 4

Add thyme and rosemary sprigs. Pour in beef broth, red wine (if using), Worcestershire sauce, and soy sauce.

Step 5

Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.

Step 6

Once cooked, transfer beef to a large bowl and shred with two forks. Discard any large fat pieces, as well as the herb stems.

Step 7

Strain the cooking liquid into a bowl and skim off excess fat. Reserve this jus for serving.

Step 8

Preheat oven to 180°C (350°F).

Step 9

Place naan breads on a baking sheet. Top each with shredded beef and a generous amount of the onion mixture. Layer with provolone and mozzarella cheese.

Step 10

Bake for 5–7 minutes, or until cheese is melted and naan is warmed through.

Step 11

Garnish with chopped parsley, if desired.

Step 12

Serve hot, with bowls of jus on the side for dipping.

Zusatztipps für die Zubereitung

To ensure the best flavor, don't skip searing the beef; that caramelization is vital for the depth of the jus. If the cooking liquid has a lot of surface fat, you can use a fat separator or chill the liquid briefly to easily remove the hardened fat from the top.

Varianten und Anpassungen

For those who enjoy a bit of heat, add sliced pickled jalapeños before the baking step. If you cannot find garlic naan, high-quality ciabatta or sourdough slices work as excellent substitutes for the base of the melt.

Serviervorschläge

Serve these melts immediately while the cheese is hot and stringy. This dish pairs beautifully with a bold red wine like a Cabernet Sauvignon or a malty ale to stand up to the rich, savory beef flavors.

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Enjoy this comforting fusion of Sunday roast traditions and casual melt-style dining. With its rich flavors and tender textures, it is a guaranteed crowd-pleaser that brings a gourmet touch to home cooking.

Recipe FAQs

→ Can I make this beef ahead of time?

Absolutely. The beef actually tastes better when made 1-2 days ahead, allowing flavors to meld. Reheat gently in the reserved jus before assembling on naan.

→ What cut of beef works best?

Chuck roast is ideal for its marbling and connective tissue that breaks down during slow cooking. Brisket or shoulder roast also work well for this preparation.

→ Can I use homemade naan?

Homemade garlic naan works beautifully and adds an extra layer of freshness. Just ensure it's fully cooked before topping with beef and cheese.

→ How do I store leftovers?

Store shredded beef and jus separately in airtight containers for up to 4 days. Assemble fresh naan melts when ready to eat for best texture.

→ Can I freeze the cooked beef?

Yes, freeze the shredded beef in portions with some cooking liquid for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What cheese alternatives work?

Swiss, gruyère, or aged cheddar can replace provolone. For mozzarella substitute, try fontina or havarti for excellent melting qualities.