# 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
# Directions:
01 - Season the beef roast with salt and pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3-4 minutes per side.
03 - Place sliced onions and minced garlic in the bottom of a slow cooker. Lay the seared beef roast on top.
04 - Pour in beef broth, red wine if using, Worcestershire sauce, and soy sauce. Sprinkle with thyme and rosemary.
05 - Cover and cook on LOW for 8 hours, or until the beef is fork-tender and shreds easily.
06 - Remove beef from the slow cooker and shred with two forks. Skim excess fat from the jus, then strain and reserve for dipping.
07 - In a small bowl, combine melted butter, minced garlic, and cilantro. Brush the naan with the garlic butter mixture.
08 - Preheat oven broiler to high or use a large skillet over medium heat.
09 - Pile shredded beef onto half of each naan, top with a generous handful of mozzarella and provolone cheese. Fold naan over to enclose the filling.
10 - Place naan melts on a baking sheet and broil for 2-3 minutes, or cook in a skillet, until the cheese is melted and the naan is golden and crisp.
11 - Slice in half and serve immediately with warm jus for dipping.
