# 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 breads
14 - 2 tablespoons melted butter
15 - 2 cloves garlic, finely minced
16 - 1 tablespoon fresh cilantro, chopped
→ Cheese
17 - 2 cups shredded mozzarella cheese
18 - 1 cup shredded provolone or Monterey Jack cheese
# How-To:
01 - Season the beef roast generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side.
02 - Place sliced onions and minced garlic in the bottom of the slow cooker. Lay the seared beef roast directly on top of the aromatics.
03 - Pour beef broth, red wine if using, Worcestershire sauce, and soy sauce over the beef. Sprinkle with dried thyme and rosemary.
04 - Cover and cook on LOW setting for 8 hours, until the beef is fork-tender and shreds easily.
05 - Remove beef from the slow cooker and shred with two forks. Skim excess fat from the braising liquid, then strain and reserve for dipping.
06 - In a small bowl, combine melted butter, finely minced garlic, and cilantro. Mix until well combined.
07 - Brush naan breads with the garlic butter mixture. Pile shredded beef onto half of each naan and top with generous amounts of mozzarella and provolone cheese. Fold naan over to enclose the filling.
08 - Preheat oven broiler to high or heat a large skillet over medium heat. Place assembled naan melts on a baking sheet and broil for 2 to 3 minutes, or cook in skillet, until cheese is melted and naan is golden and crisp.
09 - Slice naan melts in half and serve immediately with warm jus on the side for dipping.
