# 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 beef roast dry with paper towels. Season all sides generously with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Sear beef on all sides until deeply browned, approximately 3-4 minutes per side.
02 - Arrange sliced onions and minced garlic in the bottom of slow cooker. Position seared beef on top. Add thyme and rosemary sprigs.
03 - Pour beef broth, red wine if using, Worcestershire sauce, and soy sauce over beef and aromatics. Cover slow cooker.
04 - 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, discarding large fat pieces. Strain cooking liquid through a fine mesh into a separate bowl, skimming excess fat from surface. Reserve jus for serving.
06 - Preheat oven to 350°F. Arrange naan breads on a baking sheet. Top each bread with shredded beef and generous amount of onion mixture. Layer provolone slices and mozzarella cheese over beef.
07 - Bake for 5-7 minutes until cheese is completely melted and naan is heated through.
08 - Remove from oven. Garnish with fresh parsley if desired. Serve hot with bowls of reserved jus for dipping.
