Slow Cooker Beef & Garlic Naan (Printable)

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

# 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

# How-To Steps:

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 - Place sliced onions and minced garlic in the bottom of slow cooker. Position seared beef on top of aromatics. Add thyme and rosemary sprigs.
03 - Pour beef broth, red wine if using, Worcestershire sauce, and soy sauce over beef and vegetables.
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 a large bowl and shred using two forks. Discard large fat pieces and herb stems. Strain cooking liquid into a bowl and skim off excess fat. Reserve jus for serving.
06 - Preheat oven to 350°F. Place naan breads on baking sheet. Top each bread with shredded beef and generous amount of cooked onion mixture. Layer provolone cheese followed by shredded mozzarella cheese.
07 - Bake for 5-7 minutes until cheese is melted and naan is warmed through. Garnish with chopped parsley if desired. Serve hot with bowls of jus on the side for dipping.

# Expert Suggestions:

01 -
  • The beef becomes so tender from eight hours in the slow cooker that you can shred it with just two forks, no knife needed.
  • You get that restaurant-quality French dip experience without spending three hours actively cooking or cleaning up.
  • Garlic naan is the perfect vessel—it's sturdy enough to hold all the toppings but soft enough to soak up every drop of that rich jus.
  • It's a conversation starter that feels fancy but comes together with zero stress.
02 -
  • Don't skip the searing step—those browned bits aren't just flavor, they're the entire foundation of why this tastes restaurant-quality instead of just tender.
  • If your jus tastes weak after cooking, simmer it uncovered on the stovetop for a few minutes to concentrate the flavors; it should taste rich enough that you actually want to dip in it.
  • The cheese will continue melting slightly after you pull the sandwiches from the oven, so remove them when there's still a tiny bit of resistance rather than waiting for perfect melt.
03 -
  • If you're nervous about the red wine, taste the jus before serving—it should taste savory and deep, not alcoholic or sour, which means all the wine has cooked down properly.
  • Keep that jus warm in a small pot or slow cooker set to warm while everyone eats so people can keep dipping throughout the meal.
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