Slow Cooker Beef & Garlic Naan (Printer version)

Tender slow-cooked beef on garlic naan with melted cheese and rich dipping jus.

# What You'll 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 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 with salt and pepper. Heat vegetable oil in large skillet over medium-high heat. Sear beef on all sides until deeply browned, approximately 3-4 minutes per side.
02 - Place sliced onions and minced garlic in 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 into slow cooker over beef and aromatics.
04 - Cover slow cooker and cook on low setting for 8 hours until beef is fork-tender and shreds easily.
05 - Transfer cooked beef to large bowl and shred with two forks, discarding large fat pieces and herb stems. Strain cooking liquid into bowl and skim excess fat. Reserve jus for serving.
06 - Preheat oven to 350°F. Place naan breads on baking sheet. Top each with shredded beef and generous amount of onion mixture. Layer with provolone and mozzarella cheese.
07 - Bake for 5-7 minutes until cheese is melted and naan is warmed through.
08 - Garnish with chopped parsley if desired. Serve hot with bowls of jus on side for dipping.

# Expert Advice:

01 -
  • The beef becomes so tender it practically melts on your tongue after hours in the slow cooker, and you barely have to do anything once it's set.
  • It's a clever mashup that feels fancy enough to serve guests but casual enough to make on a regular weeknight when you want something hearty.
  • One meal feeds six people, and the jus transforms each bite into something that tastes restaurant-quality without the stress.
02 -
  • Don't skip the searing step—that brown crust is where deep, savory flavor lives, and a slow cooker alone can't create it.
  • Pat the beef completely dry before seasoning; moisture is the enemy of browning and leads to steaming instead of searing.
  • Skim the jus carefully after cooking—rendered fat floats on top, and while some richness is good, too much makes the final dish feel heavy.
  • If your naan breads are very thick, warm them gently before topping so the cheese and beef heat through evenly without burning the bread.
03 -
  • Make the beef a full day ahead if your schedule allows—the flavors deepen as it sits, and you can skim fat more easily when the jus is chilled.
  • If you're short on time, increase the slow cooker temperature to high and cook for five to six hours instead, though the texture won't be quite as tender.
  • Save any leftover beef and jus for sandwiches the next day or to stir into soups—it's too good to waste.
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