Save Experience the ultimate comfort food fusion with this Slow Cooker Beef & Garlic Naan Melt. This dish takes the soul-warming essence of a traditional Sunday roast and combines it with the pillowy, aromatic goodness of garlic naan. The beef is slow-cooked until it effortlessly shreds, then piled onto warm bread and topped with a blanket of melted cheese, creating a sandwich that is part French dip and part gourmet melt.
Save The secret to the rich flavor profile is the braising liquid, which features a blend of beef broth, red wine, and savory sauces. As the beef chuck roast simmers, it absorbs these aromatics, resulting in meat that is incredibly juicy and seasoned to perfection.
Ingredients
Beef
- 1.5 kg (3.3 lbs) boneless beef chuck roast
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
Aromatics
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Braising Liquid
- 480 ml (2 cups) low-sodium beef broth
- 120 ml (½ cup) dry red wine (optional, or use more broth)
- 1 tbsp signature Worcestershire sauce
- 1 tbsp soy sauce
Naan & Cheese
- 6 large garlic naan breads (store-bought or homemade)
- 240 g (8 oz) provolone cheese, sliced
- 120 g (4 oz) mozzarella cheese, shredded
Garnishes
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Step 1
- Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
- Step 2
- Heat vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned (about 3–4 minutes per side).
- Step 3
- Place the sliced onions and minced garlic in the bottom of a slow cooker. Add the seared beef on top.
- Step 4
- Add thyme and rosemary sprigs. Pour in beef broth, red wine (if using), Worcestershire sauce, and soy sauce.
- Step 5
- Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.
- Step 6
- Once cooked, transfer beef to a large bowl and shred with two forks. Discard any large fat pieces, as well as the herb stems.
- Step 7
- Strain the cooking liquid into a bowl and skim off excess fat. Reserve this jus for serving.
- Step 8
- Preheat oven to 180°C (350°F).
- Step 9
- Place naan breads on a baking sheet. Top each with shredded beef and a generous amount of the onion mixture. Layer with provolone and mozzarella cheese.
- Step 10
- Bake for 5–7 minutes, or until cheese is melted and naan is warmed through.
- Step 11
- Garnish with chopped parsley, if desired.
- Step 12
- Serve hot, with bowls of jus on the side for dipping.
Zusatztipps für die Zubereitung
For the best results, ensure you sear the beef thoroughly before slow cooking to lock in the juices. After cooking, let the jus sit for a few minutes so the fat rises to the top, making it easier to skim off for a cleaner dipping sauce.
Varianten und Anpassungen
To give this melt a spicy kick, consider adding sliced pickled jalapeños before you bake the cheese. If you can't find garlic naan, hearty bread like ciabatta or sourdough makes an excellent substitute for the base.
Serviervorschläge
These melts are best served piping hot while the cheese is still bubbly. Pair them with a bold red wine or a malty ale to complement the richness of the beef and the savory garlic notes of the naan.
Save Whether you're looking for a special weekend dinner or a hearty meal to share with friends, this Beef & Garlic Naan Melt delivers restaurant-quality flavor from the comfort of your kitchen.
Cooking Guide
- → What cut of beef works best?
Chuck roast is ideal for slow cooking. Its marbling breaks down during the long cooking process, creating tender, shreddable meat. Brisket or round roast also work well.
- → Can I make this ahead?
Absolutely. Cook the beef up to 2 days ahead and refrigerate shredded with some jus. Reheat gently before assembling on naan. The flavors deepen overnight.
- → What if I don't have a slow cooker?
Braise the beef in a Dutch oven at 160°C (325°F) for 3–4 hours, covered, until fork-tender. Add liquid as needed to prevent drying.
- → Can I freeze the cooked beef?
Yes, freeze shredded beef with some cooking liquid for up to 3 months. Thaw overnight in the refrigerator before reheating and assembling.
- → What cheese alternatives work?
Swiss, gruyère, or aged cheddar provide excellent melting and flavor. For a sharper bite, try pepper jack or add parmesan to the mix.
- → How do I reheat leftovers?
Wrap assembled melts in foil and reheat at 180°C (350°F) for 10 minutes. Avoid microwaving, which makes the naan soggy.