Pot Roast in a Jar (Ball recipe)
Info
Ingredients
Pot Roast in a Jar
1 pound boneless beef chuck, trimmed and cut into 2-inch chunks
1/2 cup potatoes, peeled and diced
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 garlic clove, sliced
1 teaspoon dried thyme
1/2 cup dry red wine (if you prefer, replace using room-temperature beef broth)
About 2 cups hot beef broth (liquid to top off jars)
Layer all ingredients except for the hot beef broth into jar. Pack meat, veggies, and spices tightly. Add red wine. Add enough beef broth to reach 1-inch headspace. Wipe rim, and add lids and rings; adjust until just finger tight.
Process quarts at 10 pounds of pressure for 1 hour 30 minutes (process pints for 1 hour 15 minutes).
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5 Comments
Question: Is 1/2 cup white wine for each quart?
The recipe actually calls for 1/2 cup red wine for each quart, but you can replace it with room temperature beef broth if you prefer. I followed the recipe exactly the first time I made this, but the second time I omitted the bay leaf as I thought that was the overpowering flavor. I typically add a bay leaf when I make beef soup regularly, but canning it strengthened the flavor, in my opinion. I didn’t mind the flavor from the wine at all, but you can always reduce it or omit it – just replace it with more beef broth.
What is the yield for this recipe? Thank you!
I ended up with 6 quarts, so that’s a close estimation.
Hi Christine,
I am curious, Did you end up with 6 quarts with just the amount of ingredients listed in the above recipe? It looks like that was for one quart. I was planning on multiplying by 6 to have enough for 6 quarts. I don’t want to have enough ingredients for 36 quarts if that is the case.
Thanks, Kris