Slow Cooker Beef & Garlic Naan (Printable)

Tender beef on fluffy garlic naan with melted provolone, mozzarella, 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
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

# How-To:

01 - Pat the beef roast dry with paper towels. Season all sides thoroughly 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 a 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. Ensure all ingredients are submerged.
04 - Cover and cook on low setting for 8 hours, until beef is fork-tender and shreds easily.
05 - Transfer cooked beef to a large bowl and shred with two forks. Discard large fat pieces and herb stems. Strain cooking liquid into a separate bowl and skim off excess fat. Reserve this jus for serving.
06 - Preheat oven to 350°F. Place naan breads on a baking sheet. Top each with shredded beef and a generous amount of the cooked onion mixture.
07 - Layer provolone cheese slices and mozzarella cheese over the beef and onion mixture on each naan bread.
08 - Bake for 5-7 minutes, or until cheese is completely melted and naan is warmed through.
09 - Garnish with chopped parsley if desired. Serve hot with bowls of jus on the side for dipping.

# Expert Hacks:

01 -
  • Effortless Tenderness: The slow cooker transforms beef chuck roast into fork-tender perfection with minimal effort.
  • Aromatic Depth: Fresh thyme, rosemary, and red wine create a sophisticated braising liquid that doubles as a rich dipping jus.
  • Unique Twist: Using garlic naan instead of traditional bread adds a fragrant, buttery dimension to every bite.
02 -
  • Shredding Technique: Shred the beef while it is still warm to make it easier to pull apart and to allow it to soak up some of the juices.
  • Sodium Control: Always use low-sodium beef broth so you can control the salt levels, especially as the liquid reduces during the long cook time.
  • Make Ahead: The beef can be slow-cooked a day in advance; the flavors often deepen after a night in the refrigerator.
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