# What You 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:
01 - Season beef roast generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear beef until deeply browned, approximately 3-4 minutes per side.
02 - Place sliced onions and minced garlic in the bottom of slow cooker. Lay seared beef roast on top.
03 - Pour beef broth, red wine if using, Worcestershire sauce, and soy sauce over beef. Sprinkle thyme and rosemary over mixture.
04 - Cover slow cooker and cook on LOW for 8 hours until beef is fork-tender and shreds easily.
05 - Remove beef from slow cooker and shred with two forks. Skim excess fat from cooking liquid, then strain and reserve jus for dipping.
06 - In small bowl, combine melted butter, minced garlic, and cilantro. Brush naan with garlic butter mixture.
07 - Preheat oven broiler to high or prepare large skillet over medium heat.
08 - Pile shredded beef onto half of each naan, top with generous amounts of mozzarella and provolone cheese. Fold naan over to enclose filling.
09 - 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.
