👩🍳 Method 1: Pot Roast in a Jar (Fridge/Freezer Version)
- Sear the Meat
- Heat oil in a large skillet. Brown beef chunks on all sides.
- Prepare the Vegetables
- In a large pot, sauté onions, celery, and garlic for 2–3 minutes.
- Add tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Build the Broth
- Pour in beef broth. Bring to a simmer.
- Assemble Jars
- Divide beef chunks, potatoes, and carrots evenly into clean, heatproof jars.
- Ladle hot broth and onions/celery mixture into jars until nearly full.
- Seal & Store
- Let cool slightly. Cover jars with lids.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
👩🍳 Method 2: Pressure-Canned Pot Roast in a Jar (Shelf-Stable)
⚠️ Safety Note: Pot roast contains meat and vegetables, which are low-acid foods. They must be preserved with a pressure canner, never a water-bath canner, to prevent botulism.
- Prepare the Jars
- Wash pint or quart jars and sterilize lids.
- Layer Ingredients
- Add beef chunks, potatoes, carrots, and onions to jars.
- Sprinkle garlic, salt, pepper, thyme, and rosemary.
- Add Broth
- Pour hot beef broth over the contents, leaving 1 inch headspace.
- Process in Pressure Canner
- Wipe rims, apply lids, and place jars in the canner.
- Process at 10 PSI (or according to altitude) for:
- 75 minutes for pint jars
- 90 minutes for quart jars
- Cool & Store
- Let jars cool undisturbed for 12–24 hours.
- Check seals. Store sealed jars in a cool, dark pantry for up to 1 year.
🍴 Serving Suggestions
- Heat the jar contents in a saucepan and serve as-is.
- Add a splash of red wine or balsamic vinegar when reheating for extra depth.
- Serve with crusty bread or over mashed potatoes for a hearty meal.
✨ Whether you choose the fridge-friendly version or the canned version, “Pot Roast in a Jar” is a convenient, comforting way to enjoy homemade goodness anytime!
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