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

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