"Pot Roast in a Jar"

        This meal in a jar comes directly from one of Ball's newest cookbook.  They came out with some new pressure canned "Simple One-Jar Meals" and "pot roast in a jar" is one I wanted to give a try.  This recipe is raw packed and designed to make either 2 quarts or 4 pints, your choice.  Upon opening, I plan on making a butter/flour roux to thicken the liquid from the jar and tasting for any additional salt or pepper that may need to be added. This recipe couldn't be any easier to process! ~Enjoy! Diane

Pot Roast in a Jar {Pressure Canned}
**You will divide the below into two if using quarts and into four if using pints

Ingredients:

Meat, Vegetables & Spices:
2 pounds boneless beef chuck, trimmed and cut into 2" chunks
1 Cup  potatoes, peeled & diced
1 Cup onions, diced
1 Cup celery, diced
1 Cup carrots, sliced
2 tsp salt
1 tsp black pepper
2 bay leaves
2 garlic cloves, sliced
2 tsp dried thyme
1 Cup dry red wine *if you omit, replace using room temp. beef broth

Liquid to Top off Jars:
2-3 Cups beef broth, *HOT

Directions:
Divide all ingredients *except hot broth equally among jars. Pack meat, vegetables & spices tightly into jars and pour enough hot beef broth over ingredients until you reach 1" head-space.  Release any trapped air in jars and refill with hot broth, back up to 1" as needed. 
Process in a Pressure Canner (according to your altitude)  1 Hour, 30 minutes for Quarts
and 1 Hour 15 minutes for Pints.

Recipe by; "The All New Ball Book of Canning and Preserving"
Photos by: Diane Baker for Canning and Cooking at Home