Pot Roast In a Jar

I ran across a great deal on Beef today at my local Kroger "$2.89 a lb."  Normally I grab this cut of meat when on sale so I can make "home ground beef."  I have been kicking around the idea of creating some canned meals in jars.  I think hearty and health convenience meals for rainy and lazy days are smart.  The meat sale gave me the perfect excuse to act on an idea.

Tools and Preparation

Beef trimmings = Great beef stock

I started by trimming extra fat from the beef "set the trimmings aside to make beef stock or soup stock."  

• I cut the meat into 2x2 cubes, some smaller some larger and seasoned it with garlic, Kosher salt, black pepper and just a little olive oil.  
• I cut up a few carrots, some onions and potatoes.  

I browned the beef with my new cast iron dutch oven I picked up for a steal and free shipping from a great web site:  http://1saleaday.com I saved a bundle.  

Once the meet was nicely browned although not completely cooked I placed it in a bowl to rest.

I took the meat trimmings mentioned previously browned the meat a little.  I added three or four chunks of the carrots, potatoes and onions and a couple bay-leaf.  I filled the pot of goodies with water, after bringing it to a boil I turned the heat down to simmer and placed the lid on it.  Nothing else to do other than stir now and then and let it cook and cook and cook.

Time to assemble: 

"Pot Roast Meal In a Quart Jar"

1. Place a layer of meat on the bottom of the jar.  Its ok to squish it in so there is plenty.
2. Place a layer of onions above the beef.
3. Place a layer of carrots on top of the onions.
4. Fill the rest of the jar with potatoes. (Leave 1 inch head space.)

Lastly fill the jar with some of the beef stock you have been boiling up a storm on the stove. (Leave 1 inch head space.) 

 

 

 

 Clean your jar rims with a cloth dipped in a little vinegar in order to rid it of oil, remove the air bubbles while your lids are simmering. Lastly place your rings on the jars and place in your pressure canner.  Follow your pressure canner instructions and be sure to pressure can your Quart jars for 90 min @ 10 lbs of pressure.  Pressures changes based on your elevation.  "check your elevation in order to know how to adjust the pressure for your area."

After the jars had cooled completely I decided we would have one for dinner. I popped the top and poured the liquid from the jar into a small pan and poured the meat and vegetables into a Pyrex dish on the stove. I added a cup of water with a tablespoon of cornstarch and a little beef bullion to the liquid from the jar mixing well and bringing to a boil and letting it thicken and then I added it to the Pyrex dish and let the entire thing simmer for a few minutes.  My entire family liked it and ask that I make more for the future. 

In conclusion this meal in a jar was very low fat, low sodium and had nothing in it I could not pronounce or say three times quickly.  Amazingly once the jars sat for a full 24 hours there was only a tiny bit of fat on some of the top edge of the fluids but not all the way around.

• I had room in the canner for a couple more jars so I filled jars with potatoes and topped them off with the homemade beef broth I had left over.  Now we have extra potatoes that taste like they were cooked with the roast and can extend the meal for an extra kid or visitor at meal time.  "the canning time is the same"

“Little Things that make a Big Difference”

Some recipes have been used by although, not all created by: Papa Toney himself.  Papa Toney thanks all those who came before him that had the wisdom to create ways to stretch their budget without compromising taste.    E pluribus unum