Braised Beef and Fall Veggies

A perfectly hearty meal that showcases delicious seasonal ingredients. Just throw everything into a slow cooker and relax!


Braised Beef and Fall Veggies

An easy slow cooker recipe that showcases seasonal Fall ingredients.
Course Main Course
Cuisine Fusion
Keyword Braised
Prep Time 10 minutes
Cook Time 4 hours
Servings 6


  • 2 lb beef chuck
  • 1 lb butternut squash cubed
  • 1 lb pumpkin cubed
  • 1 lb carrots or parsnips cubed
  • 1 large Vidalia or sweet onion diced
  • Jovian Pantry® V Spice Seasoning
  • 3 tbsp black bean garlic sauce
  • 3 tbsp garlic powder OR
  • 4 cloves fresh garlic minced
  • 1 cup water or beef broth


  • Rinse the beef chuck in cold water and pat dry. Trim off any excess fat and cut into 2-inch pieces.
  • Mix the beef huck with the V Spice Seasoning, garlic, and black bean garlic sauce. You can do this the night before to let the beef marinate for a deeper flavor.
  • Put all the ingredients except for the water or beef broth into a slow cooker, making sure everything is mixed well. Pour the water or broth over everything and set the slow cooker to low, for at least 4 hours or until tender.


Enjoy with rice or a loaf of good crusty bread. To save time you can also use baby carrots and precut butternut squash and pumpkin. If they are in season they are much tastier if cut fresh!