Canning Beef Burgundy Recipe | The Canning Diva

Ingredients

• 6 pounds Chuck Roast
• 6 Medium Onions, diced large
• 18 Shallots, cut long
• 12 Slices Bacon
• 5 cups Carrots, quartered long and cut in 2" to 3" sticks
• 1 Tablespoon Sea Salt
• 1 ½ Teaspoons of Black Pepper
• 10 Garlic Cloves, roughly chopped
• 3 lbs Mushrooms
• 2 bottles Burgundy Wine
• 1 cup Cognac
• ½ cup Extra Virgin Olive Oil, divided