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Pot Roast in a jar

Course Meat
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Yield 2 1 litre (quart) jars
Calories 272 kcal

Ingredients

  • 250 ml red wine (dry. 1 cup / 8 oz)
  • 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
  • 1 teaspoon ground black pepper
  • 2 teaspoons thyme dried
  • 2 cloves garlic
  • 150 g carrot (sliced. 1 cup / 5 oz. Measured after prep. About 1 large or 2 medium carrots)
  • 150 g potato (diced. 1 cup / 5 oz. Measured after prep. About 1 medium potato)
  • 75 g celery (diced. 1/2 cup / 2 oz. Measured after prep. About 1 stalk of celery)
  • 200 g onion (diced. 1 cup / 7 oz. Measured after prep. About 1 medium onion.)
  • 1 kg stewing beef (such as chuck or round) (2 lbs)
  • bay leaves
  • beef broth (hot)
Metric - US Customary

Instructions

  1. In a large bowl or pot, mix everything from the wine down to and including the thyme.
  2. Wash, peel and slice garlic. Add to bowl.
  3. Wash the carrot, peel it, wash again, then slice and add to bowl.
  4. Wash the potato, peel it, wash again, then dice and add to bowl.
  5. Wash the celery, dice it, add to bowl.
  6. Wash the onion, peel it, dice, and add to bowl.
  7. Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
  8. Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
  9. Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
  10. Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  11. Into each warmed jar, put 1 bay leaf, then pack the jar firmly (but not overly tightly) with mixture.
  12. Leave 3 cm (1 inch) headspace.
  13. Add some of the wine sauce from the bowl (but leave enough sauce to go around for all the jars.)
  14. Top up the jars with hot beef broth (or even just plain boiling water is fine.)
  15. Debubble; adjust headspace.
  16. Wipe jar rims.
  17. Put lids on.
  18. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  19. Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.