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Pot Roast in a Jar Recipe

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This recipe for Pot Roast in a Jar is from Millie's family and friend's recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cup beef broth
1 cup red wine-your choice
3 lb. chuck roast-cubed
1 cup onion, chopped
2 cup peeled and slice carrots
3 cup peeled and diced potatoes
4 cloves garlic (opt)
2 tsp. dried thyme
1 tsp. black pepper
2 tsp. non-iodized salt
4 bay leaves

Directions:
Directions:
Pour 2 inches of water in pressure canner and turn on the heat to low.
In stock pot combine broth and wine and bring to a boil, then reduce heat and simmer.
In each jar: pack 3/4 lb. cubed raw meat, 1/4 cup onion, 1/2 cup carrots and 3/4 cup cubed potatoes.
Add 1 clove garlic, 1/2 tsp. thyme, 1/4 tsp. pepper, 1/2 tsp. salt and 1 bay leaf.
Ladle broth into each jar leaving 1" headspace., remove bubbles and recheck headspace-add more broth to bring up to within an inch headspace.
Wipe rim with a vinegar soaked paper towel.
Place lid and ring and finger tighten.
Place jars in pressure canner on wire rack.
Process at 10 lbs. for 90 minutes.
Make sure jars are sealed.
Place on a towel on the counter to cool completely.
After 24 hour wash jars with warm soapy water, dry, label and date.
Store in a cool, dark place.

When opened heat on stove and add a Tbsp. of flour to thicken slightly.
Serve with buttered peas and mashed potatoes.

 

 

 

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