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Home / Meat / Beef pot roast in a jar

Beef pot roast in a jar

Filed Under: Meals, Meat, Seasonal Winter Tagged With: Beef

beef-pot-roast-pn1

Instant Sunday dinner: just serve this pot roast with its delicious gravy over mash, with a few of your home-canned veg for sides.

The prep work for canning is also really fast: the entire mixture is raw pack.

This recipe comes from the Ball All New book (2016).

You may wish to double or triple this recipe to get a full canner load: if so, just do your calculations on paper first before proceeding so that you aren’t trying to do mental gymnastics in the thick of things.

Contents hide
  • 1 The recipe
  • 2 Pot Roast in a jar
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Usage notes
  • 6 Recipe source
  • 7 Nutrition
    • 7.1 Regular version
    • 7.2 Salt-free version

The recipe

Jar size choices: Half-litre (US pint / 16 oz) OR litre (US quart / 32 oz)

Processing method: Pressure canning only

Yield: 2 x litre (US quart) jars

Headspace: 3 cm (1 inch)

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.)

Processing time:  Half-litres (pints) 75 minutes; litres (quarts) 90 minutes

If you don’t have a pressure canner, you can freeze this in plastic containers or straight-sided jars with no shoulders. (Water-bath canning is not acceptable for safety reasons.)

Print

Pot Roast in a jar

This recipe for home pressure-canned pot roast comes from the Ball home canning company.
Course Main Course
Cuisine American
Keyword Beef
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 2 1 litre (quart) jars
Calories 272kcal
Metric - US Customary

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. ½ 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

  • In a large bowl or pot, mix everything from the wine down to and including the thyme.
  • Wash, peel and slice garlic. Add to bowl.
  • Wash the carrot, peel it, wash again, then slice and add to bowl.
  • Wash the potato, peel it, wash again, then dice and add to bowl.
  • Wash the celery, dice it, add to bowl.
  • Wash the onion, peel it, dice, and add to bowl.
  • 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.
  • Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
  • Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
  • Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  • Into each warmed jar, put 1 bay leaf, then pack the jar firmly (but not overly tightly) with mixture.
  • Leave 3 cm (1 inch) headspace.
  • Add some of the wine sauce from the bowl (but leave enough sauce to go around for all the jars.)
  • Top up the jars with hot beef broth (or even just plain boiling water is fine.)
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • 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.)
  • Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 9.2g | Protein: 37.2g | Fat: 6.2g | Saturated Fat: 2.2g | Cholesterol: 86mg | Sodium: 683mg | Fiber: 1.7g | Sugar: 2.5g

See also if applicable:  Dial Gauge Pressures.

Reference information

How to pressure can.

When pressure canning, you must adjust the pressure for your altitude.

For salt substitute, Herbamare Sodium-Free was used.

Shelf life for home-canned goods

Recipe notes

  • As this is a raw pack, there will be shrinkage during processing. Thus they want you to pack the jar “tightly.” But that doesn’t mean squish it down, either.
  • To be clear, you don’t heat or pre-cook the mixture before packing it in jars. This is a raw pack. Ball says, “These easy raw pack recipes are an innovative way to create delicious ready-to-eat meals for your pantry all year long. Raw ingredients and seasonings are combined, packed in the jar, and covered with hot broth; all of the cooking takes place right in the jar! Note: To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quart or 4 pint jars in the pressure canner at one time.”
  • Instead of 2 cloves garlic, you could use 1 teaspoon of minced from a jar.
  • If you think your audience won’t appreciate the wine, you can leave it out and just use more beef broth, or even just water.
  • Some have asked us how much beef broth will be needed. We don’t really have a reliable answer to give as it will vary so much.

Usage notes

Ball says, “Transfer contents of quart (litre) jar to saucepan and whisk in 2 tablespoons flour until well combined; 1 tablespoon flour for pint (half-litre) jars. Simmer over medium heat for 10 minutes, stirring often.”

Instead of simmering in a pot, you could zap in microwave on high for 1 minute, stir, then zap a final 2 minutes. Instead of flour, you could use cornstarch (aka cornflour in the UK.)

Recipe source

Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 275

Modifications: none

beef-pot-roast-102

Nutrition

Serving size: 1 cup (250 ml)

Regular version

Per 1 cup (250 ml): 272 calories, 683 mg sodium

Note: does not include any possible sodium from the broth.

beef-pot-roast-nutrition

Salt-free version

Per 1 cup (250 ml): 272 calories, 102 mg sodium

beef-pot-roast-nutrition-salt-free

* Nutrition info provided by https://caloriecount.about.com

beef-pot-roast-pn2

Tagged With: Beef

Filed Under: Meals, Meat, Seasonal Winter Tagged With: Beef

Reader Interactions

Comments

  1. Ronda Mullins

    July 07, 2022 at 11:52 am

    Do you have to use the bay leaf?

    Reply
    • Healthy Canning

      July 20, 2022 at 11:57 am

      No, it’s just there as a suggested seasoning. We can omit it.

      Reply
    • Deborah

      July 26, 2022 at 12:21 am

      What can be used in place of the wine??

      Reply
      • Healthy Canning

        July 26, 2022 at 1:30 am

        See the last line of the recipe notes.

        Reply
  2. Tanya j

    May 08, 2022 at 5:55 pm

    Thank you for the usages and recipe notes; it makes all the difference!!

    Reply
  3. Sophie

    May 25, 2021 at 11:38 pm

    Can you use White wine instead of red wine? Would this be ‘safe’?

    Reply
    • Healthy Canning

      June 20, 2021 at 3:38 pm

      Yes, that is fine.

      Reply
      • Rysta McNeely

        October 04, 2021 at 1:47 am

        Can the chunks of beef be cut smaller?
        And, can I omit certain veggies (celery)?
        And, and, (sorry) can I use pints instead of qts?

        Reply
        • Healthy Canning

          September 04, 2022 at 5:00 pm

          You may omit the celery. You can use US pint size jars, but you have to use the same processing time as for US quart jars. Ask Ball directly how small they will support going with the beef chunks (they are the ones who did the testing for heat circulation in the jars during processing.)

          Reply
      • Patty

        November 18, 2021 at 11:29 pm

        I know that you cannot use red wine in place of white wine in the French onion soup so are you certain that you can use white wine instead of red wine in this recipe?

        Reply
        • Healthy Canning

          July 25, 2022 at 11:01 pm

          Yes, you absolutely could swap one type of wine for another, in the same amount.

          Reply
  4. Cheryl Burnett

    March 18, 2021 at 4:38 pm

    My new ball canner is electric , can I do 9 pints at one time as this is what it holds . Thank you with this Pot Roast in a jar recipe .

    Reply
    • Healthy Canning

      June 20, 2021 at 6:28 pm

      Ball doesn’t make any electric canner that they advertise for pressure canning, which is what this recipe calls for.

      Reply
  5. Patricia

    March 03, 2021 at 2:56 pm

    5 stars
    This was really good! I will be making it again. Thank you!

    Reply
  6. Kathy

    January 31, 2021 at 11:06 pm

    Can this recipe be doubled/tripled? Thank you

    Reply
    • Healthy Canning

      June 20, 2021 at 7:06 pm

      Yes. See Adjusting batch size in home canning

      Reply
  7. Gerry

    December 22, 2020 at 5:25 pm

    When you say wash, peel, and chop garlic (or onion), do you mean wash the vegetables with the peels on before peeling?

    Reply
    • Healthy Canning

      June 20, 2021 at 11:26 pm

      Yes, to help reduce bacterial count. Otherwise bacteria on the peel can be pressed by the knife into the interior of the onion / garlic. And if we all saw what our vegetables were rolling around in these days before they reach our kitchen counters…

      Reply
  8. Lisa

    December 02, 2020 at 2:01 am

    5 stars
    I canned this in the tall, pint and one half jars. After opening, I strained liquid, thickened with a cornstarch slurry and poured over a few boiled potatoes. This is an excellent recipe.

    Reply
  9. Trent Guthrie

    September 08, 2020 at 8:00 am

    I tried this recipe as my first canning experience. I weighed out the ingredients in gram for each of 5 containers.

    I had to struggle a bit to fit all the contents into the jar. To make up the volume, there w was only enough room for maybe 1/4 cup or less if wine. There was no room left for any additional broth/water.

    During the canning, the level of liquid dropped to maybe 60% of the jar. While they all sealed in the end, did I simply over-pack the jars?

    Reply
    • Healthy Canning

      September 21, 2020 at 9:02 pm

      Sounds like you could have used more jars.

      Reply
    • Chloe

      March 15, 2021 at 6:40 pm

      Is it possible you experienced siphoning and lost liquid from the jar into the canner, rather than to absorption? I’ve definitely had this happen on occasion when I don’t keep my temperature consistent enough getting up to pressure. Just a troubleshooting thought. 😊

      Reply
  10. gina

    August 29, 2020 at 6:21 pm

    Can you replace wine? For some other source?

    Reply
    • Healthy Canning

      September 22, 2020 at 12:01 am

      You could use water or broth instead.

      Reply
  11. Heidi Evans

    August 29, 2020 at 5:12 am

    Hi , I’m making beef stew for canning, is it okay to pressure can my beef stew precooked ?

    Reply
    • Healthy Canning

      September 22, 2020 at 12:04 am

      Here are the directions for beef stew. https://www.healthycanning.com/beef-stew/

      Reply
    • Connie

      February 08, 2021 at 6:27 pm

      Using a round roast, will beef be tender enough in this recipe? Thanks

      Reply
      • Healthy Canning

        June 20, 2021 at 7:01 pm

        It will come out very tender.

        Reply
  12. jolene

    May 08, 2019 at 10:21 pm

    how long can this store for ?

    Reply
    • Healthy Canning

      September 11, 2019 at 12:58 pm

      See piece on home-canned goods shelf life.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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