# What's Needed:
→ Beef
01 - 3.3 lbs boneless beef chuck roast
02 - 1.5 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons vegetable oil
→ Aromatics
05 - 1 large yellow onion, thinly sliced
06 - 4 garlic cloves, minced
07 - 2 sprigs fresh thyme
08 - 1 sprig fresh rosemary
→ Braising Liquid
09 - 2 cups low-sodium beef broth
10 - 0.5 cup dry red wine, optional
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon soy sauce
→ Naan & Cheese
13 - 6 large garlic naan breads
14 - 8 ounces provolone cheese, sliced
15 - 4 ounces mozzarella cheese, shredded
→ Garnishes
16 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. 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 a slow cooker. Add the seared beef on top. Arrange thyme and rosemary sprigs around the meat.
03 - Pour beef broth, red wine if using, Worcestershire sauce, and soy sauce into the slow cooker.
04 - Cover and cook on low setting for 8 hours, or until beef is fork-tender and shreds easily.
05 - Transfer cooked beef to a large bowl and shred with two forks. Discard large fat pieces and herb stems. Strain the cooking liquid into a bowl and skim off excess fat. Reserve this jus for serving.
06 - Preheat oven to 350 degrees Fahrenheit. Place naan breads on a baking sheet. Top each with shredded beef and a generous amount of the onion mixture. Layer with provolone and mozzarella cheese.
07 - Bake for 5 to 7 minutes, or until cheese is melted and naan is warmed through. Garnish with chopped parsley if desired.
08 - Serve hot with bowls of jus on the side for dipping.
