I love a good pot roast. It’s comfort food at it’s finest. And you can easily have it on hand any time you need a hearty dinner but lack the time to cook a roast.
5 pounds beef roast
4 quart jars
Potatoes, peeled and cut into 1.5” cubes
Carrots, chopped or baby carrots
1-2 large onions diced
3-4 celery stalks chopped fine
32 oz beef broth
Drop your carrot, celery, and onion into the quart jars. Cut your roast into chunks and stuff into the jars, Start peeling and chopping your potatoes, adding to the jars until you have filled the jars to the base of the neck. Add a teaspoon of salt and a pinch of pepper to each jar, then pour in your beef broth. I find air gets trapped in the jar, so I screw the lid on and give it a shake to dislodge any bubbles, then I add more broth. Leave 1 inch head space.
Process in your pressure canner for 90 minutes (75 minutes if using pints) at the correct pressure for your altitude (10 pounds for me). To serve: simply heat.