Slow Cooker Beef & Garlic Naan (Printer-Friendly)

Tender beef pot roast slow-cooked for hours, shredded and piled onto warm garlic naan with melted cheese, served alongside rich, flavorful au jus.

# What You'll Need:

→ 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, optional
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
14 - 2 tablespoons melted butter
15 - 2 cloves garlic, finely minced
16 - 1 tablespoon fresh cilantro, chopped, optional

→ Cheese

17 - 2 cups shredded mozzarella cheese
18 - 1 cup shredded provolone or Monterey Jack cheese

# How To Make It:

01 - Season the beef roast 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 in beef broth, red wine if using, Worcestershire sauce, and soy sauce. Sprinkle with thyme and rosemary.
05 - Cover and cook on LOW for 8 hours, or 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 - Preheat oven broiler to high or use a large skillet over medium heat.
09 - 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.
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 Suggestions:

01 -
  • Eight hours of minimal effort means you can prep in the morning and forget about dinner until evening rolls around.
  • That moment when you shred the beef and it falls apart at the gentlest touch is pure kitchen magic.
  • The fusion of French dip richness with the warmth of naan creates something unexpectedly comforting and crave-worthy.
  • Impressive enough to serve guests, casual enough for a weeknight family dinner.
02 -
  • Searing the beef before slow cooking is non-negotiable; it creates flavor compounds that broth alone cannot achieve, no matter how long you cook.
  • Don't strain the jus through a regular sieve—use a fine mesh or cheesecloth so you catch all the flavorful bits while removing sediment.
  • If your naan melts start leaking cheese before they're fully cooked, they're overcrowded; use less beef and cheese next time, or the filling will squeeze out.
03 -
  • If your slow cooker runs hot, check the beef around the six-hour mark; some models finish faster than others, and you want tender, not shredded beyond recognition.
  • Make the garlic butter mixture while the beef cooks so everything comes together smoothly once you're ready to assemble—timing is everything when melting cheese.
Go Back