Fall Pot Roast: Canning Recipe for Cozy Dinners | The Canning Diva

Name: Fall Pot Roast: Canning Recipe for Cozy Dinners | The Canning Diva
Total time: 60 min
Ingredients: 4 cups Beef Stock; 1 cup red wine (may substitute with beef stock or water); 2 tablespoons Worcestershire sauce; 2 teaspoons dried thyme (if using fresh, include two 3-inch sprigs per jar); 2 teaspoons garlic cloves, minced (you can always add more if you love garlic like I do); 1/2 teaspoon ground black pepper; 7 bay leaves (break in half if canning in pint jars); 7 pounds boneless beef chuck, trimmed and cut into 2-inch chunks; 2 cups peeled and chopped parsnips (cut into 1-inch pieces); 4 cups peeled and chopped russet potatoes (cut into 1-inch pieces); 2 cups chopped celery (cut into 1/2-inch pieces); 4 cups peeled and chopped carrots (cut into 1/2-inch pieces); 2 cups diced tomatoes; 1 cup diced red onion

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Preserve the flavors of fall with our pot roast canning recipe. Enjoy hearty, ready-to-eat meals during the colder months.

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Ingredients

4 cups Beef Stock
1 cup red wine (may substitute with beef stock or water)
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme (if using fresh, include two 3-inch sprigs per jar)
2 teaspoons garlic cloves, minced (you can always add more if you love garlic like I do)
1/2 teaspoon ground black pepper
7 bay leaves (break in half if canning in pint jars)
7 pounds boneless beef chuck, trimmed and cut into 2-inch chunks
2 cups peeled and chopped parsnips (cut into 1-inch pieces)
4 cups peeled and chopped russet potatoes (cut into 1-inch pieces)
2 cups chopped celery (cut into 1/2-inch pieces)
4 cups peeled and chopped carrots (cut into 1/2-inch pieces)
2 cups diced tomatoes
1 cup diced red onion