Save to Pinterest The slow cooker was bubbling away on a gray Saturday afternoon when I realized I had no sandwich rolls left. All I had was a pack of garlic naan from earlier in the week and a hunch that melted cheese fixes most problems. That hunch turned into this recipe, a mash-up that shouldnt work but somehow does. Now its the dish I make when I want something cozy without much effort.
I made this for a group of friends who showed up hungry after a long hike. They were skeptical at first, naan for a pot roast sandwich, but the moment they tasted that first cheesy, juice soaked bite, the room went quiet. Someone called it a game changer. I just called it lucky improvisation.
Ingredients
- Beef chuck roast: This cut becomes impossibly tender after hours in the slow cooker, the marbling breaks down into rich, pull apart strands that soak up all the jus.
- Onion and garlic: They form a fragrant base that perfumes the beef as it cooks, turning sweet and mellow over time.
- Beef broth and red wine: Together they create a deep, savory jus that begs to be sipped with a spoon when no ones looking.
- Worcestershire and soy sauce: A secret umami duo that adds complexity without overpowering the beef.
- Dried thyme and rosemary: Classic herbs that make your kitchen smell like a Sunday roast even on a Tuesday.
- Garlic naan: Soft, pillowy, and already seasoned, it crisps beautifully under the broiler and holds up to all that juice.
- Mozzarella and provolone: Mozzarella melts smooth and stretchy, provolone adds a sharper, creamier layer that ties everything together.
- Melted butter with garlic: Brushing this onto the naan before broiling creates golden, garlicky edges that crackle when you bite in.
Instructions
- Season and sear the beef:
- Rub salt and pepper all over the roast, then sear it in hot olive oil until each side is deeply browned and crusty. This step locks in flavor and gives the jus a richer color.
- Build the slow cooker base:
- Scatter sliced onions and minced garlic across the bottom of your slow cooker, then nestle the seared beef on top. Pour in broth, wine, Worcestershire, soy sauce, and sprinkle with thyme and rosemary.
- Slow cook until tender:
- Cover and let it cook on low for 8 hours until the beef shreds with just a gentle nudge from a fork. Your house will smell incredible.
- Shred and strain:
- Pull the beef apart with two forks, then skim any excess fat from the jus and strain it into a bowl. Keep it warm for dipping.
- Prepare the garlic naan:
- Mix melted butter, minced garlic, and chopped cilantro in a small bowl, then brush it generously over each piece of naan. Dont skip this, it makes the edges golden and crisp.
- Assemble the melts:
- Pile shredded beef onto one half of each naan, top with a heavy handful of mozzarella and provolone, then fold it over. Press down gently so everything stays put.
- Broil or pan fry:
- Place the naan melts on a baking sheet and broil for 2 to 3 minutes, or cook them in a hot skillet, until the cheese is bubbling and the outside is golden. Watch closely, they can go from perfect to burnt fast.
- Slice and serve:
- Cut each melt in half, plate them up, and serve with a bowl of warm jus on the side. Dip every bite.
Save to Pinterest One winter evening, I served this to my sister who had just moved into her first apartment. She ate two whole melts, dipping each piece slowly into the jus like it was a ritual. She said it tasted like comfort, like home, like someone cared. That stuck with me.
Making It Your Own
You can swap the naan for ciabatta or a soft baguette if you want a more traditional French dip vibe. I have also tucked sauteed mushrooms and caramelized onions into the filling, which adds sweetness and earthiness. For heat, mix in some chopped pickled jalapenos with the beef before piling it onto the naan.
Pairing and Serving
A light bodied red wine like Pinot Noir complements the richness without overwhelming it. I have also served this with a simple green salad dressed in lemon vinaigrette to cut through the cheese. If youre feeding a crowd, set out the jus in small bowls so everyone can dip at their own pace.
Storage and Reheating
Leftover shredded beef keeps in the fridge for up to four days and freezes beautifully for three months. Reheat the beef gently in a pan with a splash of jus to keep it moist. The naan melts are best fresh, but you can assemble them cold and broil just before serving.
- Store the jus separately so the naan doesnt get soggy.
- Freeze portioned beef in zip top bags for quick weeknight meals.
- Reheat assembled melts in a skillet over medium heat, covered, to melt the cheese without burning the bread.
Save to Pinterest This recipe is proof that the best meals come from a little creativity and a lot of hunger. Make it once, and it will become your go to for cozy nights and hungry crowds alike.
Common Recipe Questions
- → Can I use a different cut of beef?
Yes, you can substitute beef chuck with brisket or bottom round. Choose well-marbled cuts that become tender with slow cooking. Avoid lean cuts as they may dry out during the long cooking process.
- → How do I store leftovers?
Store shredded beef and au jus separately in airtight containers in the refrigerator for up to 4 days. Assemble fresh naan melts when ready to serve. The beef can also be frozen for up to 3 months.
- → Can I make this in an Instant Pot instead?
Absolutely. After searing, pressure cook on high for 60-70 minutes with natural release. The beef will be just as tender. Strain the liquid and reduce it on sauté mode for a more concentrated au jus.
- → What can I serve alongside these melts?
These pair beautifully with crispy oven fries, a fresh green salad, roasted vegetables, or coleslaw. The rich flavors benefit from lighter, acidic sides to balance the dish.
- → Can I prepare the beef ahead of time?
Yes, cook the beef up to 2 days in advance. Store shredded beef in its jus to keep it moist. When ready to serve, reheat gently and assemble the naan melts fresh for the best texture.
- → Is the red wine necessary?
No, the wine adds depth but isn't essential. Simply replace it with additional beef broth or use a splash of balsamic vinegar for acidity. The results will still be delicious and flavorful.