Pot roast canning transforms your tender, slow-cooked pot roast into shelf-stable jars, ensuring you have a hearty and delicious meal ready to go anytime. This method is incredibly useful for busy families, avid hunters, or anyone looking to build a pantry filled with comforting, home-cooked goodness.
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Key Ingredients for Pot Roast Canning
- 2.5 to 3 pounds beef chuck roast, cut into 1-inch cubes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup all-purpose flour (for thickening, optional)
- Water (for canning)
- Mason jars (pint or quart size), lids, and rings
How to Make Pot Roast Canning
This pot roast canning recipe is a straightforward way to capture the savory essence of slow-cooked beef for convenient pantry storage. It’s incredibly easy to prepare in batches, delivering deeply satisfying, melt-in-your-mouth tender meat with a rich, robust flavor. You’ll love having this comfort food classic ready in minutes. Preparation time is approximately 30 minutes for cooking, plus canning time.
Step-by-Step Instructions
- Prepare the Beef: Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes. For the best texture and flavor, searing is recommended. Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of oil if needed, then brown the beef cubes on all sides in batches. Avoid overcrowding the pan. Transfer the browned beef to a clean bowl.
- Create the Braising Liquid: In the same skillet or Dutch oven, add the beef broth, Worcestershire sauce, salt, pepper, thyme, garlic powder, and onion powder. Stir to combine. If you prefer a thicker gravy when reheating, whisk the all-purpose flour into this liquid. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Combine and Simmer: Return the browned beef cubes to the skillet with the braising liquid. Ensure the beef is mostly submerged. Bring the mixture back to a simmer, then reduce the heat to low, cover, and let it cook for 2 to 3 hours, or until the beef is fork-tender. This slow simmering process is crucial for developing the deep flavor and tender texture.
- Prepare for Canning: While the pot roast is simmering, prepare your canning supplies. Wash all mason jars, lids, and rings in hot, soapy water and rinse thoroughly. Sterilize the jars by keeping them hot, either in a dishwasher on a sanitize cycle, in simmering water in a large pot, or in a warm oven (around 225°F/107°C). Heat the lids in a small saucepan of simmering water according to the manufacturer’s instructions.
- Jar the Pot Roast: Carefully ladle the hot pot roast and its cooking liquid into the sterilized jars. Fill the jars, leaving a 1-inch headspace (the space between the food and the rim of the jar). Ensure each jar gets a good proportion of beef and gravy. If you didn’t use flour for thickening earlier and prefer a richer gravy later, you can spoon a small amount of the concentrated cooking liquid from the bottom of the pot into each jar, or add a tablespoon of flour and broth mixture to each jar before filling with meat.
- Add Hot Water (for safety and seal): If the liquid in the jars seems insufficient to cover the meat and maintain the 1-inch headspace, you can top it off with boiling water or additional hot beef broth. This helps ensure the food is properly heated for canning and aids in creating a good vacuum seal.
- Remove Air Bubbles: Gently run a non-metallic utensil (like a plastic spatula or chopstick) around the inside of each jar to release any trapped air bubbles. Adjust the liquid level if necessary to maintain the 1-inch headspace.
- Wipe Rims and Apply Lids: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the heated lids onto the jars and screw on the rings until fingertip tight. Do not overtighten.
- Process in a Water Bath Canner: Place the filled jars onto the rack in your water bath canner. Ensure the jars are covered by at least 1 to 2 inches of water. Bring the water to a rolling boil, then begin processing. For pint jars, process for 75 minutes at a simmer. For quart jars, process for 90 minutes at a simmer. Adjust processing time for altitude if you live more than 1,000 feet above sea level.
- Cool and Check Seals: Once the processing time is complete, carefully remove the canner lid and let the jars sit in the hot water for 5 minutes before carefully lifting them out with a jar lifter and placing them on a towel-lined counter to cool undisturbed for 12-24 hours. You will hear a pinging sound as the lids seal. After cooling, check each jar to ensure the lid is concave and does not flex when pressed. Remove the rings, wipe the jars clean, and store them in a cool, dark place.
Why You’ll Love This Pot Roast Canning
You’ll absolutely adore pot roast canning for the sheer convenience and incredible value it brings to your kitchen. Imagine having that deeply satisfying, slow-cooked pot roast flavor ready in minutes, without the hours of simmering. Unlike a quick weeknight meal that might compromise on depth of flavor, this canned pot roast captures all that melt-in-your-mouth tenderness and rich, savory gravy you crave.
This is more than just saving time; it’s a fantastic cost-saving strategy, allowing you to make one large batch when beef is on sale and preserve it for months of delicious eating. Plus, the inherent comfort of a classic pot roast, perfectly tender and bathed in its own flavorful juices, is simply unmatched. Ready to simplify your meal prep and enjoy effortless comfort? Give this pot roast canning a try – your future self will thank you!
Storing and Reheating Tips
- Storage: Properly canned pot roast can be stored in a cool, dark, and dry place for up to 12-18 months for optimal quality. Ensure jars are sealed tightly. Canned goods are generally safe beyond this point if properly processed and stored, but quality may decrease.
- Reheating: To reheat, open a jar of pot roast and pour its contents into a saucepan. Heat gently over medium-low heat, stirring occasionally, until heated through. You can add a splash of water or beef broth if the gravy seems too thick. Alternatively, you can empty the jar into an oven-safe dish, cover, and heat in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. For a quick meal, microwave the contents on a plate until hot. Pot roast is wonderful served over mashed potatoes, noodles, or rice.
Final Thoughts
Pot roast canning is a rewarding way to enjoy slow-cooked comfort food anytime. This recipe makes it simple to preserve those deeply satisfying flavors, so don’t hesitate to give this enriching pantry-building technique a try.
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Pot Roast Canning
Pot roast canning transforms your tender, slow-cooked pot roast into shelf-stable jars, ensuring you have a hearty and delicious meal ready to go anytime.
Ingredients
Equipment
Method
- Prepare the Beef: Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes. For the best texture and flavor, searing is recommended. Heat a large skillet or Dutch oven over medium-high heat. Add a tablespoon of oil if needed, then brown the beef cubes on all sides in batches. Avoid overcrowding the pan. Transfer the browned beef to a clean bowl.2.5 to 3 pounds beef chuck roast, cut into 1-inch cubes
- Create the Braising Liquid: In the same skillet or Dutch oven, add the beef broth, Worcestershire sauce, salt, pepper, thyme, garlic powder, and onion powder. Stir to combine. If you prefer a thicker gravy when reheating, whisk the all-purpose flour into this liquid. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.2 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 cup all-purpose flour
- Combine and Simmer: Return the browned beef cubes to the skillet with the braising liquid. Ensure the beef is mostly submerged. Bring the mixture back to a simmer, then reduce the heat to low, cover, and let it cook for 2 to 3 hours, or until the beef is fork-tender. This slow simmering process is crucial for developing the deep flavor and tender texture.
- Prepare for Canning: While the pot roast is simmering, prepare your canning supplies. Wash all mason jars, lids, and rings in hot, soapy water and rinse thoroughly. Sterilize the jars by keeping them hot, either in a dishwasher on a sanitize cycle, in simmering water in a large pot, or in a warm oven (around 225°F/107°C). Heat the lids in a small saucepan of simmering water according to the manufacturer’s instructions.
- Jar the Pot Roast: Carefully ladle the hot pot roast and its cooking liquid into the sterilized jars. Fill the jars, leaving a 1-inch headspace (the space between the food and the rim of the jar). Ensure each jar gets a good proportion of beef and gravy. If you didn’t use flour for thickening earlier and prefer a richer gravy later, you can spoon a small amount of the concentrated cooking liquid from the bottom of the pot into each jar, or add a tablespoon of flour and broth mixture to each jar before filling with meat.1/4 cup all-purpose flour, Water
- Add Hot Water (for safety and seal): If the liquid in the jars seems insufficient to cover the meat and maintain the 1-inch headspace, you can top it off with boiling water or additional hot beef broth. This helps ensure the food is properly heated for canning and aids in creating a good vacuum seal.2 cups beef broth, Water
- Remove Air Bubbles: Gently run a non-metallic utensil (like a plastic spatula or chopstick) around the inside of each jar to release any trapped air bubbles. Adjust the liquid level if necessary to maintain the 1-inch headspace.
- Wipe Rims and Apply Lids: Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the heated lids onto the jars and screw on the rings until fingertip tight. Do not overtighten.
- Process in a Water Bath Canner: Place the filled jars onto the rack in your water bath canner. Ensure the jars are covered by at least 1 to 2 inches of water. Bring the water to a rolling boil, then begin processing. For pint jars, process for 75 minutes at a simmer. For quart jars, process for 90 minutes at a simmer. Adjust processing time for altitude if you live more than 1,000 feet above sea level.
- Cool and Check Seals: Once the processing time is complete, carefully remove the canner lid and let the jars sit in the hot water for 5 minutes before carefully lifting them out with a jar lifter and placing them on a towel-lined counter to cool undisturbed for 12-24 hours. You will hear a pinging sound as the lids seal. After cooling, check each jar to ensure the lid is concave and does not flex when pressed. Remove the rings, wipe the jars clean, and store them in a cool, dark place.
Notes
Properly canned pot roast can be stored for up to 12-18 months for optimal quality. Reheat gently in a saucepan or oven. Great served over mashed potatoes, noodles, or rice.