Slow Cooker Beef Naan Melt (Print View)

Slow-cooked shredded beef in garlicky naan with gooey cheese and au jus for dipping.

# 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
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 generously 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 beef broth, red wine, Worcestershire sauce, and soy sauce over the beef. Sprinkle with thyme and rosemary.
05 - Cover and cook on LOW for 8 hours, 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 - 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.
09 - Preheat oven broiler to high or prepare a large skillet over medium heat.
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 an incredible aroma.
  • It's a flavor mashup that somehow feels both exotic and deeply comforting, like discovering a shortcut you've been searching for.
  • Melted cheese on warm naan with tender beef is the kind of dish that makes people ask for seconds before they've even finished their first bite.
02 -
  • Searing the beef properly is non-negotiable—that brown crust contains flavor compounds that can't be replicated by just throwing it in the slow cooker raw.
  • The jus is as important as the beef, so don't discard it; straining removes sediment and gives you that restaurant-quality sauce worth dipping into.
  • Broiling is faster than skillet cooking, but a skillet gives you better control over the cheese melt and naan browning if you're new to this.
03 -
  • Make the au jus the morning of if you're entertaining—it reheats beautifully and gives you one less thing to manage at dinner time.
  • If your slow cooker runs hot, check the beef at the six-hour mark; some models cook faster than others, and you want that fork-tender texture without it falling apart completely.
  • Brush the naan with garlic butter just before cooking rather than hours ahead, otherwise the bread absorbs it unevenly and some spots stay dry.
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