Canning Pot Roast – A Comfort Food Classic in a Jar

There’s nothing quite like the rich, savory flavor of a perfectly cooked pot roast. For many families, it’s the ultimate comfort food – tender beef, hearty vegetables, and a deep broth that warms you from the inside out.

Canning pot roast allows you to capture that homestyle goodness and preserve it for months. It’s a great way to prepare ready-made meals in advance, save freezer space, and have a delicious dinner on hand for busy nights.

With the proper canning method, you’ll enjoy all the flavor and texture of fresh pot roast whenever you open a jar. This guide will walk you through the steps to safely and successfully can your own pot roast at home.

Cooking Time & Serving

• Preparation time: 40 minutes

• Processing (Canning) time: 75–90 minutes (depending on jar size)

• Cooling time: 12–24 hours

• Yield: About 6–8 pint jars (or 4–6 quart jars)

• Serving size: 1 cup per person (approx.)

Ingredients for Canning Pot Roast

• 4–5 lbs beef chuck roast (or rump roast), trimmed of excess fat

• 2 tbsp vegetable oil (for browning meat)

• 6 medium carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and cubed

• 2 large onions, sliced

• 4 cloves garlic, minced

• 6 cups beef broth (low sodium preferred)

• 2 tbsp tomato paste (optional, for richer flavor)

• 2 tsp salt (adjust to taste)

• 1 tsp black pepper

• 2 tsp dried thyme or rosemary (optional)

How to Make – Step-by-Step

1. Prepare Jars & Pressure Canner

   • Wash jars, lids, and bands in hot, soapy water. Keep jars warm until ready.

   • Set up your pressure canner with the recommended amount of water.

2. Brown the Meat

   • Cut roast into large cubes (about 2 inches).

   • Heat oil in a skillet and sear beef cubes until browned on all sides. This step adds flavor.

3. Prepare Vegetables

   • Wash, peel, and chop carrots, potatoes, and onions.

   • Lightly sauté onions and garlic for added depth (optional).

4. Pack the Jars

   • Layer beef chunks, carrots, potatoes, and onions into hot jars.

   • Add a clove of garlic or herb sprig if desired.

5. Add Liquid

   • Pour hot beef broth (mixed with tomato paste if using) into jars, leaving 1 inch of headspace.

   • Remove air bubbles with a non-metallic utensil and wipe rims clean.

6. Seal & Process

   • Place lids and rings on jars.

   • Process in a pressure canner:

     • Pints: 75 minutes at 10–11 PSI (adjust for altitude).

     • Quarts: 90 minutes at 10–11 PSI.

7. Cool & Store

   • Allow canner to depressurize naturally.

   • Remove jars and let sit undisturbed for 12–24 hours.

   • Check seals before storing in a cool, dark pantry.

Notes

• Always use a pressure canner when canning meat for safety.

• Avoid overpacking jars; leave enough liquid to cover ingredients.

• Do not use thickeners (like flour or cornstarch) before canning – add them later when reheating if desired.

• For best quality, use canned pot roast within 1 year.

FAQs

1. Can I use different cuts of beef?
Yes, chuck, rump, or round roasts work best for canning because they become tender during cooking.

2. Can I skip browning the beef?
Yes, but browning enhances flavor.

3. How do I reheat canned pot roast?
Simply pour contents into a pot and simmer until heated through. You can thicken the broth into gravy if desired.

4. Can I add other vegetables?
Green beans, celery, or mushrooms can be added, but stick to low-starch vegetables for best results.

Nutrition (Per 1 cup serving, approx.)

Disclaimer

This recipe is intended for home cooks with basic canning knowledge. Always follow USDA pressure canning guidelines for safety. Consume in moderation, as pot roast is a hearty meal. If you have food allergies (beef, garlic, or nightshades like potatoes), substitute ingredients as needed.