Tender beef pot roast slow-cooked for hours, shredded and piled onto garlic butter naan with melted cheese, served with warm dipping jus.
# 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 (optional)
06 - 2 tbsp Worcestershire sauce
07 - 1 tbsp soy sauce
08 - 2 tsp kosher salt
09 - 1 tsp freshly ground black pepper
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 tbsp olive oil
→ Garlic Naan
13 - 6 large garlic naan
14 - 2 tbsp melted butter
15 - 2 cloves garlic, finely minced
16 - 1 tbsp fresh cilantro, chopped
→ Cheese
17 - 2 cups shredded mozzarella cheese
18 - 1 cup shredded provolone or Monterey Jack cheese
# Method:
01 - Season beef roast with salt and pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until deeply browned, approximately 3-4 minutes per side.
03 - Place sliced onions and minced garlic in the bottom of slow cooker. Lay seared beef roast on top.
04 - Pour beef broth, red wine if using, Worcestershire sauce, and soy sauce over beef. Sprinkle with thyme and rosemary.
05 - Cover and cook on LOW for 8 hours until beef is fork-tender and shreds easily.
06 - Remove beef from slow cooker and shred with two forks. Skim excess fat from jus, strain, and reserve for dipping.
07 - In a small bowl, combine melted butter, minced garlic, and cilantro. Brush naan with garlic butter mixture.
08 - Pile shredded beef onto half of each naan, top with generous handful of mozzarella and provolone cheese. Fold naan over to enclose filling.
09 - Preheat oven broiler to high or heat large skillet over medium heat. Place naan melts on baking sheet and broil for 2-3 minutes, or cook in skillet, until cheese is melted and naan is golden and crisp.
10 - Slice melts in half and serve immediately with warm jus for dipping.
