Beef Pot Roast Canning Recipe
Pressure canning beef pot roast right in the jar results in meat so tender it practically melts in your mouth, with all the rich flavors locked in, waiting for that moment when you decide it's time to heat it for a satisfying, homemade dinner.
Servings: 8 servings
Calories: 500kcal
Ingredients
- 4 pounds boneless beef chuck trimmed and cut into 2-inch chunks
- 2 cups peeled diced potatoes
- 2 cups peeled sliced carrots
- 2 cups diced onions
- 1 cup diced celery
- 4 cloves garlic sliced
- 2 cups dry red wine or substitute additional beef stock
- 4 teaspoons dried thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 cups beef stock or broth
- 4 bay leaves 1 per quart or 1/2 per pint
Instructions
Warm the Jars in the Canner:
- Place the jar rack into the pressure canner and fill it with water per your canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
- Fill the jars halfway with hot water and place them on the rack in the canner.
- Cover and warm the canner to 140˚F for raw packing, and keep warm until you are ready to fill the jars.
Prepare the Ingredients:
- Trim off visible fat from the meat, cut it into 2-inch chunks, and add it to a large prep bowl.
- Wash, trim, peel, and cut the potatoes, carrots, onions, celery, and garlic. Measure and add to the prep bowl.
- Add the red wine, thyme, salt, and pepper to the bowl, and mix all the ingredients well until combined.
- Pour 2 cups of beef stock into a medium saucepan, bring to a boil over medium-high heat, and keep it hot.
Fill the Jars:
- Lay a dry kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Drain the water in a separate bowl or the sink, and place it on the towel. Keep the remaining jars in the canner so they stay warm.
- Tightly pack the beef mixture into the jar, leaving a 1-inch headspace at the top. Add 1 bay leaf per quart or 1/2 bay leaf per pint. Then, top off with hot beef stock, leaving a 1-inch headspace.
- Run the bubble popper through the jar to release any trapped air, and adjust the headspace again if needed.
- Wipe the rim with a towel soaked in vinegar to remove any residue, center a lid on the jar, and screw on the band until fingertip tight.
- Place the jar back into the canner, and repeat with the remaining jars.
Process in a Pressure Canner:
- Place the lid on the canner and lock it. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil.
- Once boiling, let the pressure canner vent steam for 10 minutes, place the pressure regulator on top of the air vent, and let the pressure rise.
- When the canner has reached the correct pressure (10 pounds for weighted gauge or 11 pounds for dial gauge pressure canner), set a timer and process pint jars for 75 minutes and quarts for 90 minutes at altitudes of less than 1,000 ft.
- Adjust the pressure for your altitude if necessary (see chart below), and regulate the heat as needed to maintain a steady pressure.
- When the processing time is complete, turn off the heat and allow the canner to sit until the pressure drops to 0. Once the canner is depressurized, let it cool for an additional 10 minutes before removing the lid.
- Spread a dry towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.
- Allow another 10 minutes for the jars to adjust to the change in pressure. If the jars are still boiling vigorously, let them sit in the canner for another 5 minutes or until the boiling slows.
- Use the jar lifter to remove the jars from the canner and place them on the towel. Keep them upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool and seal.
- After 12 to 24 hours, check to be sure the jar lids have sealed by pushing on the center. The cover should not pop up. The jar failed to seal if the top flexes up and down. Refrigerate it and use it within a few days.
- Remove the screw-on bands and wash the jars in warm, soapy water to remove any residue. Then label, date, and store the jars in a cool, dark place. Use within 18 months for the best quality—yields 8 pints or 4 quart jars.
Notes
This is a tested safe canning recipe from The All New Ball Book of Canning and Preserving. Changing the recipe may make the product unsafe for canning.
All times are at an elevation of less than 1,000 ft. Visit whatsmyelevation.com to check your elevation and adjust the processing time if necessary. Make the following adjustments for altitudes greater than 1,000 ft:
- Dial Gauge Pints and Quarts at altitudes of 2,001 – 4,000 ft. increase pressure to 12 pounds, 4,001 – 6,000 ft. is 13 pounds, and 6,001 – 8,000 ft. is 14 pounds.
- Weighted Gauge Pints and Quarts at altitudes of 1,001 ft. and above, increase pressure to 15 pounds.
Nutrition
Serving: 2cups | Calories: 500kcal | Carbohydrates: 14g | Protein: 60g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 891mg | Potassium: 1286mg | Fiber: 2g | Sugar: 4g | Calcium: 52mg | Iron: 8mg